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2 tbsp olive oil
1 1/2 cps warm water
1 cooked chicken breast, cut into small pieces
1/2 bag (4 oz) Italian shredded cheese
2 tbsp melted butter
1/2 tsp basil
Make the pizza crust according to instructions on package. Once done, roll into rectangle on a large baking pan to about 1/4 in thick. Sprinkle a thin layer of cheese on the dough, leaving a little space on the edge. Spread chicken out on top of cheese (you may not use all the chicken, you don’t want to over stuff). Cover with a little more cheese. Fold over and press edges together with a spoon. Melt butter and mix in basil. Brush over the top of Stromboli. Cook in oven at 425 for 20 minutes.
My dad used to take me to this Italian place close to his work called KO’s Pizza, and we would always share the chicken Stromboli. It was so good. After he introduced it to me, I had to stop by there anytime I was passing by. Then I went gluten free and couldn’t eat there anymore. And now that I work at the same place my dad used to, I think about KO’s and their Stromboli a lot. So I decided to learn how to make it. Most Stromboli recipes I’ve found are more like a rolled pizza, but I aimed more for what you can find at the restaurant.
Start off by making your crust. You’ll need Bob’s Red Mill Gluten Free Pizza Crust Mix (or any other gluten free pizza crust mix, but this is the best), 1 1/2 cups of warm water, 2 eggs, and 2 tablespoons olive oil. Follow the directions on the package to make your crust.
Add the packet of yeast from the crust mix to the warm water. Let sit for 5 minutes, and then add in remaining crust ingredients. Mix until all is combined, cover and let sit for 20 minutes. Line a large baking sheet with aluminum foil and spray with nonstick spray. Place dough in center of pan and cover again with plastic wrap. Roll dough out in pan until its about 1/4 inch thick.
You can use some leftover chicken for this dish, or you can make some while your dough is resting. Just cut up one chicken breast into small pieces, place into a pan with a drizzle of olive oil. Sprinkle with just a little salt, pepper, and paprika. Cook over medium heat, stirring occasionally until cooked though, about 10-15 minutes.
Now you’re going to put the whole Stromboli together. So you need your crust, cooked chicken, and Italian shredded cheese. I use about half of an 8 oz bag, but I don’t measure it out, I just kind of eye it.
Sprinkle a thin layer of cheese on your dough, then spread out your chicken on top. Sprinkle a little more cheese on top of the chicken.
Using the aluminum foil as support, fold the Stromboli over so that the two edges meet. Then peel back the aluminum foil. Drizzle a little olive oil over the back of a spoon to prevent sticking, and use the spoon to press the edges together. Melt the butter and mix in the basil, then brush the butter mixture over the entire top. Bake in the oven at 425 degrees for 20-25 minutes until the top is golden. Cut into pieces with a pizza cutter and serve with pizza sauce.