I saw a recipe in a Cooking Light magazine a couple weeks ago and it looked way too delicious not to try it out. I had never made something like this before, and even though it didn’t look perfect, it tasted delicious!
We made this for dinner, but it would also be great as an appetizer or for a party. When I first cooked it, we ate it just how it was. When I ate the leftovers the next day, I dipped it in some marinara sauce and it was even better. Of course, I love marinara sauce, so I may be a bit biased.
This was also the first time I tried one of these braided foods, and it was actually much easier than I thought it would be. Now that I’ve done it once, I think I can make it look nicer next time, and won’t be so hesitant to try other similar recipes.
Start by preheating the oven to 450 and let the pizza dough sit at room temperature for about 15 minutes. Then heat a large skillet over medium heat with a bit of oil. Add minced garlic and spinach to the pan and cook until the spinach has wilted.
Meanwhile, mix together the ricotta and mozzarella cheeses, then add the spinach and shredded chicken to the mixture as well.
Roll out the pizza dough on a piece of parchment paper until it’s about a 20″ x 6″ rectangle and spoon the chicken mixture down the center.
Use a knife to make angled cuts that are about an inch wide on both sides. Make sure that you make them so they match up pretty evenly down both sides.
Starting at the top, carefully fold the cuts over, alternating sides and folding at an angle. I found it worked best to fold down so that one piece matches up with the next lower piece on the opposite side.
Slowly make the stromboli into a ring. This is where I had the most trouble. As I started to shape it, I had issues in a few places with the dough getting stretched a little too thin. I also wasn’t quite sure how to meld the two ends together but made it work well enough. With a little more practice I think I could get it looking magazine picture perfect.
Brush the dough with a bit of olive oil and bake it for about 18-20 minutes or until the stromboli is golden brown.
- 1 pizza dough
- 1 tbsp olive oil
- 4 cloves garlic minced
- 8 oz spinach chopped
- 1 cup ricotta cheese
- 1/4 cup mozzarella cheese shredded
- 6 oz chicken shredded
Preheat oven to 450 and let pizza dough sit at room temperature
In a large skillet, over medium heat, add olive oil, minced garlic, and spinach, cooking until spinach has wilted
Meanwhile, in a medium bowl, combine ricotta cheese, mozzarella cheese, and shredded chicken
Stir cooked spinach and garlic into cheese mixture
Roll out the pizza dough to about 20" x 6" on a piece of parchment paper
Spread the mixture down the center, leaving about 1 1/2 inches on each side
Slice tabs into dough at a diagonal, making sure there is an even amount
Carefully fold the tabs over the mixture, bringing the end of one to the top of the next on the opposite side
Slowly form braided dough into a ring and pinch edges together
Brush dough with olive oil and bake for about 18-20 minutes or until golden brown
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