Recipe: Chicken Parmesan Stromboli

Chicken Parmesan Stromboli
Chicken Parmesan Stromboli, Courtesy: “The Appetizer Bible”

It’s stromboli time! A stromboli is a type of dough turnover filled with various cheeses and meats.  Sometimes a stromboli and a calzone are mistaken for each other. A stromboli is similar to a calzone, but it is more of a sandwich than a pizza and it traditionally contains no ricotta.  Also, a calzone is often shaped in a half-moon, while a stromboli resembles more of a log or tubular shape.

1 pound boneless, skinless chicken breast halves
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons olive oil
2 cups shredded mozzarella cheese (about 8 ounces)
1 pound 10 oz. tomato sauce, divided
2 Tbsp. grated Parmesan cheese
1 Tbsp. finely chopped fresh parsley
1 pound fresh or thawed frozen bread dough


  1. Preheat oven to 400 degrees F.
  2. Season chicken with salt and pepper.
  3. In a 12 inch skillet, heat olive oil over medium-high heat and brown chicken.
  4. Remove chicken from skillet and let cool,; pull into large shreds.
  5. In medium bowl, combine chicken, mozzarella cheese, ½ cup tomato sauce, Parmesan cheese and parsley; set aside.
  6. On greased jelly roll pan, press dough to from 21 x 10 inch rectangle.
  7. Arrange chicken mixture down center of the dough.
  8. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal.
  9. Fold in ends and pinch to seal.
  10. Arrange on pan, seam side down.
  11. Gently press in sides to from 12×4 inch loaf.
  12. Bake 35 minutes or until dough is cooked and golden.
  13. Cut Stromboli into slices.
  14. Heat remaining pasta sauce and serve with Stromboli.

Food Mingle Blog Alternatives and Substitutions:

  • A full pound of bread dough was far too much dough for this recipe. I would recommend using ½ to ¾ of a pound, because the full pound made this Stromboli far too doughy for my preference.
  • Before baking, brush the top of the dough with olive oil and sprinkle with grated cheese and parsley. This will add flavor and color to the finished product.

Yield: 6 servings

Adapted From: “The Appetizer Bible,” Publications International, Ltd., 2006 and



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