Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Latest Comments

Chicken Stromboli

(1 Votes)


  • 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.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.