Stromboli recipe: Chicken and Broccoli Rabe

Supreme Stromboli recipes call for pizza dough, but the top-secret to the crunchy crust on this baked roll is Italian bread dough. This version is modified from one served at Philadelphia’s Romano’s Pizzeria.


For the Dough

  • 1 1⁄2 cups water, heated to 115°

  • 1 (1⁄4-oz.) package active dry yeast

  • 2 tsp. sugar

  • 2 1⁄2 cups bread flour, plus more

  • 1 tbsp. vegetable shortening

  • 2 tsp. kosher salt

For the Filling

  • Kosher salt and freshly ground pepper, to taste

  • 1⁄3 cup olive oil, plus more

  • 12 oz. boneless, skinless chicken breasts

  • 4 cloves garlic, minced

  • 2 tsp. dried oregano

  • 1⁄2 tsp. crushed red chile flakes

  • 1 bunch broccoli rabe (about 12 oz.), tough stems trimmed

  • 16 jarred sweet cherry peppers, stemmed, seeded, and cut into 1⁄2″ strips

  • 2 cups shredded mozzarella

  • 3 oz. thinly sliced provolone

  • Marinara sauce, heated, for serving (optional)


Make the dough: Place water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Add shortening, then flour and salt. Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 8–10 minutes. Cover with plastic wrap; let sit in a warm place until doubled in size, 1 1⁄2–2 hours.

Make the filling: Heat oven to 350° and bring a 4-qt. saucepan of salted water to a boil. Rub chicken with 3 tbsp. oil, the oregano, half the garlic, salt, and pepper; place in a 9″ x 13″ baking dish. Bake until almost cooked or an instant-read thermometer inserted into the thickest part of the chicken reads 140°, 16–18 minutes. Let cool; cut into 1″ pieces. Add broccoli rabe to boiling water; cook until just tender, 1–2 minutes. Transfer to an ice bath and drain; roughly chop and spread onto paper towels to dry. Heat remaining oil and garlic in a 12″ skillet over medium-high heat. Cook broccoli rabe and chile flakes until golden, 3–4 minutes.

Assemble the stromboli: Increase oven to 425°. Place dough on a greased baking sheet; using greased fingers, press dough into a rectangle about 1⁄4″ thick. Sprinkle mozzarella lengthwise down the center. Top with chicken, broccoli rabe, peppers, and provolone. Tuck short sides of dough over filling; fold long sides, overlapping, over filling. Pinch to seal and roll so seam is on the bottom. Bake until puffed and golden, about 1 hour. Let cool slightly; slice and serve with marinara, if you like.

Updated: November 29, 2017 — 3:52 pm

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