Stromboli Pizza

It's a cross between a stromboli and a pizza....and it's so very good.  The first version of this I made with deli meat in the stromboli...which turned the dish into an instant salt fest....tasty, but wow that was a ton of salt.  I decided to go for a more salt conscious second version.  I used some sliced, marinated chicken breast and it worked out beautifully.

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.


Stromboli Pizza

Pizza Crust
Marinara Sauce
Marinated Chicken  (make a double batch)
Turkey Pepperoni
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...

A bit of an interior view...though it is tough to see with all the cheese and sauce....I might be drooling a little now.  Any form of pizza hits my favorite food list.  ;)

I was tempted to call this dish strombolza...but that just made me giggle too much.

Flexible cutting mats are the perfect bread making surfaces.  I press my dough out with my hands, but a rolling pin works great too.  Shredded mozzarella can be used instead of sliced in this section, but the slices just keep things neater.

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.