Spinach – Chicken Stromboli

by Our Best Bites

1 refrigerated pizza crust or 1 recipe of Breadstick dough
2 teaspoons olive oil, divided
1 1/2 teaspoons Italian Seasoning
3 1/2 tablespoons canned Parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese
2 cups loosely packed spinach leaves
8 ozs shredded, cooked chicken breast, about 2 cups
2 Roma tomatoes, diced
(I also add mushrooms)
Favorite pasta sauces for dipping

Directions: Preheat oven to the temperature indicated on the dough package or recipe.
Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/
2 teaspoons olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2
tablespoons Parmesan on top.Keeping remaining toppings one inch away from all edges,
evenly spread the spinach leaves, shredded chicken, and tomatoes over the dough. This
is where you put the mozzarella cheese in – the cookbook doesn’t list it which is
maybe why I forgot!
Working from the long end of the rectangle, roll up from one end to the other (like a
cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward
seam. Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush
remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 tablespoons
Parmesan cheese. Gently cut 3 slits along the top of the Stromboli. Bake in preheated oven
for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing
into 1-inch slices. Serve with marinara and/or Alfredo sauce for dipping.