Spinach and Artichoke Dip Pizza, the Ultimate Party Appetizer
Chicken Parm Stromboli
Total Time: 60-70 minutes
Yield: Serves 2-4
- 1 cup Italian seasoned breadcrumbs
- 4 tablespoons olive oil, divided
- 1 ½ teaspoons salt (plus more to taste)
- ½ teaspoon sugar
- 2 boneless, skinless chicken breasts, cut in ½-inch-thick slices (about 8 ounces)
- 2 10-ounce balls of raw pizza dough (about the size of softballs)
- ⅓ cup all-purpose flour
- ⅔ cup jarred marinara sauce
- ¼ cup plus 2 tablespoons grated Parmesan
- 6 ounces thinly sliced provolone
- 20 whole leaves fresh basil
- Preheat your oven to 400°F and lightly oil a large baking sheet.
- Combine the breadcrumbs, 2 tablespoons of olive oil, 1½ teaspoons salt, and sugar in a medium bowl to make a light breading for what will basically be little chicken tenders.
- Chop your chicken, then toss the pieces in the breading to coat and lay the pieces on the sheet in one evenly spaced layer. Bake the chicken for 10-12 minutes, flipping once, until it is cooked through. Remove the pan from the oven and set aside to cool while you prepare the stromboli.
- Turn the oven up to 450°F. Lightly dust a clean work surface and a rolling pin with flour and roll one piece of pizza dough out to an 8 ½" x 11" rectangle with the shorter side closest to you.
- Spread ⅓ of a cup of marinara sauce evenly over the rectangle, leaving about a half an inch border along the top edge. Sprinkle evenly with 2 tablespoons of Parmesan, followed by half of the sliced provolone, then the chicken and basil leaves.
- Tightly roll the calzone up away from you, burrito-style. Pinch the seam closed and transfer the calzone, seam-side down, to your prepared baking sheet. Repeat the process with the second half of the ingredients, leaving 4 inches between the 2 logs.
- Brush the calzones with the remaining 2 tablespoons of oil and sprinkle with grated Parmesan. Use a sharp, serrated knife to make 4 diagonal cuts along the top of the stromboli, and then transfer to the preheated oven.
- Bake for 15-20 minutes, rotating the pan halfway through. The stromboli will be golden, sizzling, and oozing. Let it cool for a few minutes before slicing. Serve it fresh out of the oven with warm marinara on the side. You can also eat it cold the next day, if you can wait that long.