Recipes
Chicken Pesto Stromboli
Faith, of Arcadia
MIO Recipe Roundup submission
- ½ C fresh basil
- ½ C fresh spinach
- ¼ C raw almonds
- ½ clove garlic, minced
- ¼ t black pepper
- ¼ t salt
- ¼ C olive oil
- 1/3 C freshly grated Parmesan cheese
Instructions
In a food processor, coarsely chop the basil, spinach, almonds, garlic, salt and pepper. With processor running, slowly add the olive oil until smooth. Stir in Parmesan cheese.
Stromboli
- ½ cup pesto
- 2 loaves frozen bread dough, thawed according to package directions
- 1 bag (8 oz.) Braum’s shredded Mozzarella cheese
- 2 bags (6 oz. each) Fast Fixin’ Italian Chicken Breast Slices, cooked according to package directions (microwave is best for this recipe)
Instructions
Preheat oven to 350 degrees. On a lightly floured surface, roll out one loaf of thawed bread dough into a 9 x 12-inch rectangle. Spread ¼ cup of the freshly prepared pesto evenly over dough. Mound 1 cup of Braum’s cheese lengthwise down dough, approximately 3 inches from one end; top with one bag of Fast Fixin’ Chicken Breast Slices. Fold long end closest to filling up and over filling. Fold short ends over one inch and roll Stromboli, jelly-roll style, starting from the filled end. Pinch edges to seal, and place Stromboli seam-side down, on a lightly greased baking sheet. Repeat with second loaf, and remaining ingredients. If desired, brush with egg wash (see tips). Bake for 35 minutes, or until lightly browned. Serves 8 to 12.
Filed Under
- Appetizers, Dips and Snacks