Chicken and Broccoli Stromboli
Ingredients
- 1 pound pizza dough
- 18 ounces broccoli florets roasted with olive oil and salt at 400 for 10-15 mins
- a little over a pound package chicken tenders (Bell & Evans) seasoned with salt/garlic powder and grilled on grill pan-then cubed (Can just slightly undercook because will finish off in the oven)
- ½ pound shredded provolone (Shred from a block -do not buy pre-shredded) Can use more or less depending how much you like.
Creamy Garlic Sauce
- 2 T butter
- 2 T flour
- 6 garlic cloves minced
- 1 ½ cups hot milk
- ¼ cup grated Parmesan cheese
- salt to taste
Egg wash
- 1 egg plus 1 T. water mixed
Instructions
Creamy Garlic Sauce
- Melt butter in a skillet and saute garlic.
- Slowly add flour in 2-3 additions and whisk constantly.
- Slowly whisk in milk.
- Add cheese and whisk.
- Season with salt.
Stromboli Assembly
- Preheat oven 425.
- Roll out pizza dough on top of parchment into rectangle shape.
- Spread 3/4 sauce down wide center of dough-leave edges clear of sauce
- Top with broccoli, then chicken.
- Sprinkle cheese on top.
- Dollop the rest of sauce on top.
- Brush edges with egg wash and fold sides into the center overlapping. Tuck edges. Use parchment to roll bread onto a pan seam side down. Brush entire bread with egg wash and bake 25 mins at 425.