Chicken Stroganoff Stromboli

With a creamy stroganoff-like filling, you will love this lower fat version packed in a comforting hot Stromboli. The beauty of it, is it takes no time and uses mostly your run of the mill ingredients! I made it this way, but if you want steak instead of chicken, or need a vegetarian version, this recipe is so adaptable. You could just switch out the chicken for a change. If you make it Italian meat style, dip it in marinara- or add some buffalo hot sauce to the chicken and dip the finished sandwich in some blue cheese…again, this is just to change it to your tastes. If you want to sub whole wheat flour for white- it works exactly the same!

Here’s my version. I made the dough from scratch but you can substitute a thawed frozen bread dough (available at the grocery store in multi-packs. I keep these on hand) or even a pre-made pizza dough. Hope you enjoy!

2 1/2 cups all purpose flour
1 Tbsp honey
1 tsp kosher salt
1 package yeast
1 Tbsp oil
3/4 cup warm water
1/4 cup warm milk

Mix all of the above in order in a stand mixer with the dough hook attachment until smooth and elastic. The dough should have picked up all the flour from the bottom of the bowl. If it is too sticky, you can add flour a tablespoon at a time until you reach perfection. If you want to do this by hand, it takes about 5 minutes of aggravated assault on the dough, but can be done!
Remove ball of dough front the mixer and knead to a ball. Place in a greased bowl and cover for an hour in a warm place- not hot!- in your kitchen. Pretty easy.
…or just thaw a dough according to the package. Done. This is, by the way, easier.

2 split and boned chicken breasts cooked and chopped- or 1 1/2 cups rotisserie chicken chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
3 peeled and chopped garlic cloves
1 Tbsp olive oil
1/2 package button/Bella mushrooms
1/4 (this is 2 oz) low fat cream cheese
1/4 cup shredded Parmesan
4 ounces shredded cheddar, or favorite cheese
1/4 cup water
1/4 tsp each oregano, salt, pepper

Preheat your oven to 375º.
Sauté the onion, garlic, and pepper in oil on medium until soft, add mushrooms until soft.
Add cream cheese, parm, water, and spices.
Mix until smooth on low heat. Remove from heat, adding chicken.

Roll out your dough, or stretch to a square. On a sprayed pan, lay the rolled out dough. Place your filling all in the center and scatter the 4 oz. of shredded cheese over it. Roll it up end over end, sealing the ends and place seam side down in pan.
Cover and let rise 30 minutes, make some pricks in the top with a fork, and bake for 25 minutes.

Done! Now, I have forgotten to add the cheese to sprinkle on top, and it is still delicious. I have also never brushed the top as I think it is an unnecessary step. I have also forgotten to let it rise first before baking- which is fine if you use a pizza crust, but kind of helps With the bread dough. Add a salad and it’s dinner. Or cut it up to smaller portions and it’s tailgate. Love this!