Ingredients:
1 thin crust pizza dough (store-bought or homemade)
2 cups cooked rotisserie chicken (shredded)
1 cup fresh spinach (roughly chopped)
1 1/2 cups mozzarella cheese (shredded)
1/2 cup ranch dressing
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon butter (melted)
1 egg (beaten, for egg wash)
Salt and pepper (to taste)
Instructions:
Preheat the oven:
Set your oven to 375°F (190°C) and prepare a baking sheet with parchment paper or grease it lightly.
Prepare the filling:
In a large mixing bowl, combine the shredded rotisserie chicken, chopped spinach, mozzarella cheese, ranch dressing, garlic powder, Italian seasoning, salt, and pepper. Stir well until all ingredients are evenly coated.
Roll out the dough:
On a lightly floured surface, roll the pizza dough into a rectangle, approximately 10×14 inches in size.
Add the filling:
Spoon the chicken and spinach mixture down the center of the rolled-out dough, making sure to leave a 1-inch border along the edges.
Fold and seal the stromboli:
Bring the long sides of the dough over the filling, overlapping them in the center. Pinch the edges firmly to seal the stromboli and tuck in the short ends to avoid any leaks.
Brush with egg wash:
Gently brush the top of the stromboli with the beaten egg. Then, add a layer of melted butter for enhanced flavor.
Bake:
Place the stromboli on your prepared baking sheet and bake it for 20-25 minutes or until the dough is golden brown and crispy.
Let it cool:
Once baked, remove the stromboli from the oven and let it cool for about 5 minutes before slicing.
Prep Time: 15 mins | Total Time: 40 mins | Servings: 4
