Description
Chicken Stromboli comes together in less than an hour, making it perfect for a weeknight dinner. Fill with jalapeño Havarti and top with avocado and salsa.
Ingredients
Scale
- 1 store-bough pizza dough
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 red onion, diced
- 2 cups shredded or chopped cooked chicken
- ¾ cup frozen corn
- ½ cup canned black beans, drained and rinsed
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- Kosher salt
- ¼ cup pickled jalapeños
- 1 cup shredded Castello Jalapeño Havarti Cheese
- 1 avocado, sliced
- Sour Cream
- Salsa
Instructions
- Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add red bell pepper and red onion, season generously with salt, and cook about 4-6 minutes, stirring occasionally, until vegetables soften but still have a little crunch. Add chicken, frozen corn, black beans, chili powder, garlic powder, and cumin. Stir to combine and cook until everything is warmed through, about 2-3 minutes.
- Roll out pizza dough pretty thin into a large rectangle-like shape and lay flat on a baking sheet lined with parchment paper. Scoop filling in a line down the middle of the pizza dough (leaving a little blank gap at either end) and top with pickled jalapeños and shredded cheese. Feel free to use more cheese if desired. Just like if you were making a burrito, bring the sides of the pizza dough together in the middle, overlapping to create a seal. Pinch either end and season top of dough with Kosher salt.
- Cook in oven until crust is cooked through and golden brown, about 20-25 minutes. Remove from oven, let cool slightly, cut into slices and serve with sliced avocado, salsa, and sour cream.
Notes
Grab a rotisserie chicken at your grocery store to make things extra easy. Feel free to use any cheese that you think will taste great with these southwest flavors.
- Category: Main, Baking
- Cuisine: Southwest