Chicken Stromboli Log
12 oz. Pizza Dough (see note)
1 tbsp. Olive oil
4 cloves Fresh Garlic, thinly sliced
8 oz. Fresh Spinach
1 cup Ricotta Cheese
¼ cup Parmesan Cheese, grated
1½ cups Cooked Chicken Breast, shredded
Let pizza dough stand at room temperature for at least 15 minutes. In a large skillet over medium-low heat, add oil and garlic until golden (2-4 minutes). Drain oil from pan into a small bowl to reserve. Keep garlic in pan and add spinach to skillet. Increase heat to medium-high and cook, tossing constantly until spinach is wilted (2 minutes). Let stand 10 minutes to cool. In a large bowl, combine ricotta and parmesan cheeses. Add the spinach mixture and chicken to it. Stir until well combined. Place dough on a large piece of parchment paper and roll into a 6x20 rectangle. Spoon chicken mixture down the center leaving about an inch and a half of dough on each side. Now cut the dough in strips about ¾ inch wide at a slight angle from the filling to the edge of the dough on both sides. Carefully take a strip from each side, starting at the top and fold then over each other. Pinch each of these taps of dough together to seal as you fold them across. Repeat with each tab until done. Place the log with the parchment paper on a baking sheet and then brush dough with half the reserved oil. Place the baking sheet in a pre-heated 450-degree oven for about 18 minutes or until dough is nicely browned. Remove from oven and brush with remaining oil and let set 5-10 minutes before serving.
Note: Most store bought pizza doughs come in 1 or 1½ lb. packages. If you get the larger one, you can double the recipe as you only need half of it to make this recipe. Otherwise try freezing for future use. If you do double the recipe, you can always put one in the freezer for another meal sometime.
Ideas for Future Efforts______________________________________