ThreeCheese Stromboli with Pesto Recipe Pesto recipe, Cheese
For my stromboli, I love to add a little basil or sun-dried tomato pesto, finely chopped olives, or fresh basil leaves for some extra flavor. When cutting your dough in preparation for braiding, leave at least a 1 1/2 inch border around the filling ingredients to prevent all the cheese from oozing out.
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Easy Peasy veggie pesto stromboli
Spread tomato sauce over the top and layer with shredded mozzarella cheese, pepperoni slices, and other desired toppings. Roll the dough tightly into a log shape and slice it into four pieces. Place the pieces on a greased baking sheet and bake in an oven preheated to 375 degrees Fahrenheit for 25 minutes or until golden brown.
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Step two. Unroll pizza dough on baking sheet; press into 14x10-inch rectangle. Spread chicken mixture evenly over dough to within 1-inch of each edge. Roll up, starting with a long edge, to enclose filling. Place seam side down. Fold ends under, pinching together to seal. Sprinkle Parmesan cheese over top of dough.
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This stromboli is packed with veggies and delicious flavors — the perfect combination for dinner tonight! Want the full recipe? Visit the Strive for Wellness.
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Using a sharp knife, make 5 evenly spaced 1/2-inch-deep slits, 1-1/2 inches long, on top of the stromboli. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200°F). Some grease or cheese may bubble out of the sides and top; that's normal.
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Preheat oven to 400°F. Prepare pizza dough. Divide into two sections and bring to room temperature. Use your fingers or a rolling pin to roll out each section of dough into a rectangle - about 9" x 14". Place 1/3 cup of mozzarella cheese onto each rectangle, leaving 1-2" from each side free of toppings.
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2. Divide the pizza dough into 2 balls. On a floured surface, roll the dough into a large rectangle, around 9×13 inches. Transfer to the baking sheet. 3. Spread each piece of dough with pesto, marinara, and then sprinkle on the chilies and Italian seasoning. Arrange the peppers over the sauce.
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Prepare stromboli dough: In a large bowl of the bowl of a stand mixer fitted with the kneading hook, add the lukewarm water, yeast and sugar.Let stand 5 minutes. Add the olive oil and salt, along with about half of the flour (1 cup or 125g).Mix to combine well, scraping down the side of the bowl, as needed, until the flour is moistened.
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Lastly, sprinkle the top with a dash of flaky sea salt or kosher salt, tasty grated parmesan cheese, and some chopped parsley. Slice four vents into the top of the stromboli, then bake it at 425° F (220° C). Bake for about 20 to 25 minutes until the stromboli is golden brown. Allow the dish to sit for five minutes.
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Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Lightly flour your work surface then roll out the pizza dough to a rectangle measuring 11x13 inches. In a small bowl mix together the shredded chicken with the Parmesan cheese and ½ cup of the marinara sauce. (Reserve the remaining ½ cup of marinara sauce for dipping.)
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Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top.
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Directions. Position a rack in lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray. Heat 1 tablespoon oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat.
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Turn to Speed 2 and mix for 1 minute. Continue on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 more minutes. Place dough in greased bowl, turning to grease top. Cover.
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Save this Chicken, pesto, and cheese stromboli recipe and more from Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven,.
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Preheat the oven: When the dough is risen & you are ready to begin baking the stromboli, preheat the oven to 425 degrees F, ensuring a rack is positioned in the bottom third of the oven. Prepare the stromboli dough: Using a knife or a bench scraper, divide the dough into 2 equal pieces (each approx. 12-15 ounces).
Pesto Chicken Stromboli Ready Set Eat
Roll the stromboli: Roll the stromboli into a log, placing it seam-size down onto a baking sheet. Spray with cooking spray, and sprinkle with garlic salt. Score the top: Using a paring knife, cut 5-6 slits on the top of the stromboli. Bake: Bake the stromboli in the oven at 375°F for 20 minutes, or until golden brown.