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A Fork and Spoon Chicken Pesto Stromboli

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 oven to 400 degrees F. Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches. In a small bowl, combine the melted butter and garlic.

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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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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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pesto sauce (about 1 1/2 C) Add more items to taste. Directions. To make the crust: Heat your water until its warm enough to stick your pinkie in it comfortably for a second or two. About 110-115 degrees if you want to use a thermometer. Then mix in the sugar and yeast and let it sit about 10 minutes until the yeast is foamy.

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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).

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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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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.

Pesto Chicken Stromboli Ready Set Eat

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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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.

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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.

Pepper, Pesto & Spinach Stromboli Recipe in 2021 Stuffed peppers

1/3 cup pesto. 1/2 cup sun-dried tomatoes, drained and chopped. 100g ball of mozzarella, torn into small pieces. 1 egg, beaten. To make the dough, mix the flour, salt, sugar and yeast together in a large bowl. Drizzle in the olive oil, then pour in about half the water. Using a wooden spoon or a dough whisk, mix, adding more water as necessary.

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In a food processor, combine the toasted pine nuts, basil, garlic, olive oil, and sea salt. Process for about 30 seconds, scraping down the sides of the bowl once or twice. Add the cheese and process until combined, about 5 seconds more. 5. Season to taste with additional sea salt. Use immediately or refrigerate in an airtight container for up.

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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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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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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.