I’m always looking for recipes that will entice my 6 year old grandson to eat more veggies, the kid won’t touch anything green! This Chicken/Spinach/Broccoli Stromboli was a hit. It’s really easy to prepare, served with marinara sauce for dipping it makes a filling meal. It’s become a family favorite and I make it quite often. Left overs can be heated up for a quick snack or lunch the next day.
1 loaf Bridgeford Frozen White Bread Loaf
2 Boneless Skinless Chicken Breasts cubed
1/2 cup Italian Dressing
1 9oz. package frozen chopped spinach
1 10oz. package frozen broccoli with cheddar cheese sauce
1/2 cup shredded mozzarella cheese
Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil. Let thaw and rise, about 5 hours.
Marinate cubed chicken in Italian dressing. I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.
Saute chicken in a small amount of olive oil until fully cooked
Add thawed and drained chopped spinach and stir until combined with chicken
Add thawed broccoli and stir until combined
Cook for another 5 minutes stirring constantly so cheese doesn’t burn
Place chicken mixture in large bowl
Add mozzarella cheese – stir well
Roll out dough on lightly floured surface. Roll into a rectangle shape about 9″x13″ about 1/4″ – 1/2″ thick.
Move rolled dough onto an oiled baking sheet
Arrange chicken mixture down the center of the dough lengthwise
Fold short ends over the chicken mixture
Fold long sides over the short ends and the chicken mixture creating a log shape
Pinch seams together to seal
Spray or brush with olive oil on the top and sides
Sprinkle garlic salt over the top
Bake in 400 degree oven 20-25 minutes or until golden brown
Slice and serve warm with heated marinara sauce for dipping
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.