Delicious Chicken Parm Stromboli Recipe

If you’re looking for a show-stopping dish that brings the flavors of a classic chicken parm into a portable treat, this Chicken Parm Stromboli Recipe is your answer. It’s the perfect blend of juicy chicken, tangy marinara, and gooey cheese, all wrapped in a golden, crispy crust. This Chicken Recipe will surely impress anyone at your dinner table!

Imagine slicing into a warm, cheesy Stromboli filled with tender chicken and marinara sauce, delivering a burst of flavor in every bite. It’s comfort food at its finest, ideal for a family dinner or a gathering with friends.

Whether you’re a busy home cook or just someone who loves to enjoy a hearty meal, this recipe is easy to follow and incredibly satisfying. Plus, it’s a fantastic way to use leftover chicken or a simple rotisserie chicken!

The Ultimate Chicken Parm Stromboli Recipe

This Chicken Parm Stromboli is a delightful dish that combines the classic flavors of chicken parmesan in a convenient, hand-held form. With a crispy exterior and a cheesy, savory filling, it’s perfect for lunch, dinner, or even as a party appetizer.

Ingredients

1 pound cooked chicken, shredded
1 cup marinara sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon Italian seasoning
1 pound pizza dough
1 egg, beaten (for egg wash)
Olive oil for drizzling
Fresh basil for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Filling: In a bowl, combine shredded chicken, marinara sauce, mozzarella cheese, Parmesan cheese, and Italian seasoning. Mix until well combined.
Roll Out Dough: On a floured surface, roll out the pizza dough into a rectangle about 1/4 inch thick.
Fill the Dough: Spread the chicken filling evenly over the dough, leaving a border around the edges.
Roll and Seal: Carefully roll the dough from one long side to the other, sealing the edges. Place seam-side down on the prepared baking sheet.
Brush and Bake: Brush the top with the beaten egg and drizzle with olive oil. Cut a few slits on top for steam to escape. Bake for 20-25 minutes, or until golden brown.
Cool and Serve: Let it cool for a few minutes before slicing. Garnish with fresh basil if desired and serve with extra marinara sauce on the side.