Chicken & Spinach Stromboli

Chicken & Spinach Stromboli with Alfredo Dipping Sauce


This Chicken & Spinach Stromboli was really, really good…however, I can tell you right now that I won’t be making this as a Stromboli next time. Next time I make it (and there WILL be a next time), I’m making these as calzones instead. 🙂 I struggled to get the dough to bake on the inside of the Stromboli without burning the outside! I ended up using a large amount of foil so it wouldn’t burn and then it just took so much longer to bake than I anticipated! I think my “problem” came from the LARGE amount of dough that my pizza dough recipe makes. I used the entire amount to make this Stromboli, so I’ll know for next time that I either need to make several smaller calzones or make a pizza with the extra dough. Anyway, you can use this recipe for “inspiration” and make it however you’d like! It was good!

Chicken & Spinach Stromboli
  • Pizza Dough (I used my recipe for Whole Wheat Pizza Dough, but only used 1 tsp Italian seasoning and 1½ tsp garlic powder)
  • Olive oil, divided (for brushing)
  • Parmesan cheese, freshly grated
  • 2 cups organic spinach leaves
  • 1 cup (or more) shredded, cooked chicken (I used leftovers)
  • 2 tomatoes, chopped
  • 1½ cups mozzarella cheese, freshly shredded
  1. Make pizza dough in bread machine (mine takes about 45 minutes).
  2. Roll onto a lightly floured surface into one large (or several smaller) rectangles.
  3. Preheat the oven to 350 degrees.
  4. Brush lightly with olive oil.
  5. Sprinkle with Parmesan cheese.
  6. Then layer spinach, chicken, tomatoes, and mozzarella (leaving at least one inch of space around the outside).
  7. If you're going to attempt making Stromboli, fold in the sides and then roll it up.
  8. If you're making smaller calzones, just fold up and use a fork to press the sides together.
  9. Place calzones or Stromboli on a lightly greased baking sheet.
  10. Brush again with oil and then sprinkle with more Parmesan cheese.
  11. Bake for 10-20 minutes, checking frequently because it can go from 'just cooked' to 'too dark' very quickly.
  12. Let rest for 5 minutes and then either slice Stromboli or serve calzones whole.
  13. Dip in homemade Alfredo Sauce, if you like.

(This recipe was inspired by Things to Share & Remember.)

Stromboli, pre rolling up! It was HUGE!
Stromboli, pre rolling up! It was HUGE!

Alfredo Dipping Sauce
  • 1 T organic butter
  • ¼ cup organic heavy whipping cream
  • ⅛ tsp garlic powder
  • 3 T Parmesan cheese, freshly grated
  • 2 T mozzarella cheese, freshly shredded
  1. Heat all ingredients in a small saucepan over medium-low heat until hot and cheese is melted.
  2. Serve immediately.
  3. (This makes a small batch, so you may want to double.)

This Stromboli made for a very hearty meal, so I didn’t serve it with anything other than fresh apple slices. The kids didn’t like it as much as my husband and I did, but that didn’t really surprise me. They can be funny about spinach sometimes. Sometimes they eat it without issue, other times they turn up their noses and won’t eat anything that was touching it… kids!

Have you considered buying your own bread machine? It turned out to be a very worthwhile investment for our family. I’m proud to say I use ours probably every 3-4 days, without fail. Here is the one I own:

I make our regular sandwich bread, French bread, pizza dough, cinnamon rolls, cinnamon bread, sandwich buns, and more!

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