Friday, March 25, 2011
I made small individual servings in this version since I was feeding just the hubby and myself....I turned my spare dough into pizza crust rounds for the freezer for future quick meals. The first stromboli pizza I made as just two large servings since I was feeding a gathering of folks. Gotta love a dish that adapts easily to your needs. ;)
You can use pretty much any toppings you like...roasted peppers, sausage, spinach...whatever your taste buds cry out for. The smaller serving size will let you tailor to specific tastes a whole lot easier.
Marinated Chicken (make a double batch)
Shredded Mozzarella Cheese
Sliced Mozzarella Cheese (1 1/2 slices for each pocket works great)
Divide your pizza crust dough into 8 portions. Press a portion of dough out into a small, thin rectangle. Place sliced chicken breast on one side of the dough. Top with cheese slices. Fold the other half of the dough over top forming a pocket and pinch closed. Gently transfer your pocket to your greased baking sheet. Repeat the process with the remaining portions of dough.
Let pockets rise in a warm place for 30 to 45 minutes. The oven is a wonderful spot for this when you put a steaming mug/pan of water inside.
Bake at 375 for 15 to 20 minutes or until pockets are lightly browned.
Top pockets with marinara, a layer of shredded mozzarella, and turkey pepperoni. Pop baking sheets back in the oven for another 10 to 12 minutes, until cheese is melted and pepperoni is a little crisp. Nosh!
A couple more pics...
I was tempted to call this dish strombolza...but that just made me giggle too much.
The pockets can be formed right on the baking sheet, but space can be a little tight. When making two large servings instead of the smaller ones, definitely form them right on the baking sheet as they would be a disaster waiting to happen trying to move them around.