Chicken and Sun-Dried Tomato Stromboli Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This Chicken and Sun-Dried Tomato Stromboli recipe combines tender chicken with flavorful sun-dried tomatoes, wrapped in a golden, crispy dough. It’s a delicious option for dinner or a hearty snack.

The recipe is simple to follow and perfect for using leftover chicken. You can customize it with your favorite cheeses or additional vegetables to enhance the flavor.

Easy Chicken and Sun-Dried Tomato Stromboli

This stromboli features a savory filling of cooked chicken, sun-dried tomatoes, and mozzarella cheese, all encased in a homemade or store-bought pizza dough. The preparation takes about 30 minutes, and it serves 4 people.

Ingredients

1 pound cooked chicken, shredded
1/2 cup sun-dried tomatoes, chopped
1 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound pizza dough (homemade or store-bought)
1 egg, beaten (for egg wash)
Olive oil for brushing

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Filling: In a mixing bowl, combine the shredded chicken, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well.
Roll Out the Dough: On a floured surface, roll out the pizza dough into a rectangle about 1/4 inch thick.
Assemble the Stromboli: Spread the chicken filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from one end to the other, sealing the edges.
Brush with Egg Wash: Place the stromboli seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg and make a few slits on top for steam to escape.
Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown. Let it cool for a few minutes before slicing.
Serve: Slice the stromboli and serve warm with marinara sauce for dipping, if desired.