Chicken Chile Stromboli
Spice up your dinner routine with this irresistible Chicken Chile Stromboli—a fusion of zesty flavors and comfort food at its finest! This stuffed roll combines shredded chicken, diced green chiles, and a gooey mix of mozzarella and cheddar cheese, all elevated with smoky cumin, paprika, and a hint of garlic. Wrapped in golden, flaky pizza dough and topped with a glossy egg wash (and optional sesame seeds for extra flair), this stromboli bakes to perfection, delivering a crispy crust and melty, savory filling. Ready in under an hour, it’s an easy yet impressive dish perfect for sharing. Serve it warm with a side of ranch or salsa for dipping to make every bite unforgettable. Perfect for game nights, casual dinners, or any occasion that calls for a hearty, flavorful treat!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 cup Green chiles, diced (canned or fresh)
- 2 cups Mozzarella cheese, shredded
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Refrigerated pizza dough
- 1 large Egg, beaten
- 1 tablespoon Sesame seeds (optional)
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or line it with parchment paper.
In a mixing bowl, combine the shredded chicken, diced green chiles, mozzarella, cheddar, cilantro, garlic powder, cumin, smoked paprika, salt, and black pepper. Mix well to evenly distribute the seasonings.
Roll out the pizza dough on a lightly floured surface into a large rectangle, approximately 10x14 inches.
Spread the chicken and cheese mixture evenly over the dough, leaving about a 1-inch border around the edges.
Carefully roll the dough lengthwise into a tight log, similar to a jelly roll, pinching the seam to seal it. Tuck and seal the ends to prevent filling from spilling out.
Transfer the stromboli seam-side-down onto the prepared baking sheet.
Brush the surface of the stromboli with the beaten egg to give it a shiny, golden crust. If desired, sprinkle sesame seeds over the top.
Using a sharp knife, make small slits across the top of the stromboli (about 1 inch apart) to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and fully cooked through.
Allow the stromboli to cool for 5 minutes before slicing. Serve warm with your choice of dipping sauce, such as ranch or salsa.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1677 mg | 73% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 684 mg | 53% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
