Chicken Stromboli

Last Updated on December 13, 2024

The dish is named after an Italian volcano because the filling of smoked mozzarella flows to the surface like lava during baking. It’s a yeast dough filled with mozzarella, fried chicken pieces, garlic and basil, rolled into a roulade, sprinkled with salt and rosemary, and baked in the oven.

Ingredients:

For the dough: 150 g wholemeal flour 10 g yeast 120 ml lukewarm water 2 tbsp olive oil 1/2 tsp salt flour for dipping For filling: 120 g of chicken (boneless legs, breasts) 80 g smoked mozzarella 2-3 pcs garlic cloves green basil To finish: fresh rosemary for sprinkling olive oil for rubbing

Procedure:

1. Pour the yeast dissolved in lukewarm water together with olive oil to the flour mixed with salt, knead well and let it rise for about 1 hour and 30 minutes
2. Fry the chicken pieces in the oil until golden brown, then remove the pan from the heat source and spray the meat with crushed garlic (preferably using a garlic press), stir and let cool down
3. Roll the dough into a rectangle, top with basil, sliced smoked mozzarella and browned chicken pieces
4. Roll up so that the seam is under the roll, brush the top with olive oil and pierce in several places with the inverted end of a spoon, sprinkle with herb salt and rosemary
5. Place in a baking dish lined with baking paper, put in an oven preheated to 200-210 °C, bake for 30 minutes
6.

Recommendation:

You can of course vary the filling.