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Chicken Stromboli

  • 2 tsps sugar
  • 3 tsps active dry yeast
  • 2-1/2 cup flour
  • 1/4 cup olive oil
  • pinch of salt
  • 1 cup warm water
  • 1 can artichoke hearts, drained
  • 1 pound fresh spinach, washed
  • 2 roasted chicken breasts, about 12 ozs. in total, sliced
  • 1-1/2 cup grated mozzarella cheese
  • 1-1/2 cup herbed tomato sauce
  • 2-1/2 cup fresh tomato bruschetta (home made or purchased)

Makes 4-5 portions. For dough, dissolve yeast and sugar in warm water. Add oil. Combine flour and salt on table. Make a well in the center. Slowly add wet to dry ingredients, mixing from the inside out. Work into a soft, smooth dough. Portion into 4-5 balls and let rise, covered for 1/2 hour. This freezes well. Do not let rise before freezing. To assemble strombolis, roll out each portion of dough into a 9 inch circle. Spread each with tomato sauce, leaving a 1 inch border. Along the center arrange the cheese, spinach, chicken and artichoke hearts. Fold the sides in over the filling and roll up, burrito-style. Seal the seams with water and press together. Cut the log into 3 even pieces and place each upright on an oiled baking pan. Repeat with other Strombolis. Bake at 375 to 400 deg F for 25 minutes, until dough is crispy and golden and cheese is melted. Place three rounds on each plate and top with bruschetta. Serve with salad greens. NOTE: To make bruschetta, combine chopped ripe tomatoes, minced onion, garlic, chopped fresh basil and parsley, a touch of balsamic vinegar and a splash of good olive oil. Let sit at room temperature for 20 minutes to allow flavors to meld.

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