Chicken & Red Onion Stromboli
The first time I ever made a pizza dough was when I was newly married, making a mess in our tiny kitchen, in our small apartment, when I had just started my attempts at cooking and baking. The dough seemed too sticky to me (I based this on doughs I have seen my mother make), so I kept adding flour and kneading it, adding flour and kneading, until I ended up with a huge, stiff ball of dough. I shrugged, rolled it out, and covered it with toppings. When I took the pizza out of the oven, I had a huge dough base, oddly bulgy and tough, with too many toppings making it sag in the middle. A mess.
We've come a long way since that day, friends. I make Stromboli often- usually when I have leftover chicken from making a broth and leftover veggies I need to use up. Recently, I ran out of all-purpose flour, but wasn't worried because I have a couple other kind of flours in my cupboard.. and what a discovery! Half white and half Rye flour makes a slightly sweet, pleasantly textured dough and I honestly don't think I'll ever go back! Hope you give this recipe a shot.
Chicken & Red Onion Stromboli
Ingredients for the dough:
1 cup warm water (110 to 115 degrees F)
1 packet active dry yeast (2 1/4 teaspoon)
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon dried oregano
1 1/2 teaspoon salt
1 1/2 cup all purpose flour*
1 1/2 rye flour*
Ingredients for filling:
2 cups cooked and shredded chicken (I used a mix of breast and thigh)
2 cups shredded cheese of choice
1 1/4 cup marinara sauce
1/2 red onion, thinly sliced
1/2 cup finely chopped parsley
1 egg, beaten
1. Add 1/4 cup warm water (105 to 115 degrees F.), 1 tablespoon honey and 1 package dry active yeast to a large bowl (or the bowl of your stand mixer). Let it stand 5-10 minutes for the yeast to activate (should bubble up and smell yeasty), then add the rest 3/4 cup of warm water, 1 1/2 teaspoon salt, 1 tablespoon olive oil, 1 tablespoon dried oregano and one cup of flour (any kind). Whisk mixture until combined and smooth.
2. Switch to a wooden spoon (or attach the dough hook to stand mixer) and add the rest of the flour, then knead until well incorporated and a smooth dough forms. Place into a clean, lightly greased bowl and flip to coat the dough in oil. Cover with plastic wrap and place in a warm place for 30-40 minutes until the dough doubles in size.
3. Line a large cookie sheet with parchment paper, set aside. In a large bowl, combine all filling ingredients except the beaten egg. Once dough has risen, roll out the dough on a lightly floured surface to a rectangle of about 16 x 12 inches. Gently and evenly, spread the filling onto the dough, leaving a 1-inch margin on the sides and bottom and 2-inch margin at the top (the top should be one of the longer sides of the dough, see picture). Roll it up and pinch the ends shut, then transfer to lined cookie sheet. Cover with plastic wrap and let stand for 15 minutes.
4. Preheat oven to 400 degrees F. After 15 minutes, remove and discard the plastic wrap. Brush the Stromboli with beaten egg and lightly cut 4 diagonal lines across the top, making sure not to cut too deep into the Stromboli. Sprinkle lightly with a little extra cheese and parsley, and bake for 20-25 minutes. Stromboli should be golden brown when done (watch for golden brown color as it bakes, as times will vary with each oven). Sprinkle with fresh parsley, if desired. Let cool before cutting. Enjoy!
* For this recipe, it is important that you measure the flour by spooning it into measuring cups, rather than scooping from the bag. By scooping right from the bag of flour, you will have more flour, making a tougher dough.