Cheesy Chicken-and-Spinach Stromboli Ring
Another one from the September Cooking Light , which is proving to be a real winner. This was absolutely delicious. I'd never heard of a Stromboli before and when I went researching it most of the recipes looked like variations of an Italian sub sandwich made in a pizza dough jelly roll. Which I'm also fine with. But this has a creamy element which I'd be loathe to give up as well as a satisfying heft. We wound up adapting the recipe a fair amount: We made a white flour pizza crust (using flour instead of Parmesan in the linked recipe). I just felt like whole wheat would compete with the filling too much. We did use the fresh spinach specified by the recipe but will use thawed frozen spinach next time since it just gets cooked in with the rest of the filling. We didn't want to buy a rotisserie chicken (which we almost never do) just for this recipe so just cooked up a chicken breast ourselves in the oil and garlic. It would be a perfect recipe for using leftover