Frank's Recipes! Mission Bridge Chicken Stromboli

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Mission Bridge Chicken Stromboli

Makes 4-5 portions

PIZZA DOUGH
2 tsp sugar
3 tsp active dry yeast
2-1/2 c. flour
1/4 c. olive oil
pinch of salt
1 c. warm water

FILLING
1 can artichoke hearts, drained
1 pound fresh spinach, washed
2 roasted chicken breasts, about 12 ozs. in total, sliced
1-1/2 c. grated mozzarella cheese
1-1/2 c. herbed tomato sauce
2-1/2 c. fresh tomato bruschetta (home made or purchased)

For dough, dissolve yeast and sugar in warm water. Add oil. Combine flour and salt on table. Make a well in the center.

Slowly add wet to dry ingredients, mixing from the inside out. Work into a soft, smooth dough. Portion into 4-5 balls and let rise, covered for 1/2 hour. This freezes well. Do not let rise before freezing.

To assemble strombolis, roll out each portion of dough into a 9 inch circle. Spread each with tomato sauce, leaving a 1 inch border. Along the center arrange the cheese, spinach, chicken and artichoke hearts. Fold the sides in over the filling and roll up, burrito-style.

Seal the seams with water and press together. Cut the log into 3 even pieces and place each upright on an oiled baking pan. Repeat with other Strombolis.

Bake at 375 to 400 deg F for 25 minutes, until dough is crispy and golden and cheese is melted. Place three rounds on each plate and top with bruschetta. Serve with salad greens.

NOTE:
To make bruschetta, combine chopped ripe tomatoes, minced onion, garlic, chopped fresh basil and parsley, a touch of balsamic vinegar and a splash of good olive oil. Let sit at room temperature for 20 minutes to allow flavors to meld.