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Red Pesto, Chicken & Mozzarella Stromboli
A Stromboli is bread dough which is rolled with various savoury fillings and baked. It is a close relation to the classic pizza and the folded calzone.
Our recipe is an olive oil enriched dough spread liberally with tomato pesto topped with cooked chicken, grated mozzarella and fresh basil leaves, rolled Swiss roll-style and finished with a topping of garlic butter and Parmesan for a golden tasty crust.
Slices of Stromboli make an ideal light meal with salad or a tasty on-the-go snack.
Preparation time: 20-25 minutes plus rising time
Cooking time: 30-35 minutes
- 450g strong white flour, plus extra for dusting
- 1½ teaspoons or 1 x 7g sachet fast acting dried yeast
- 1 teaspoon salt
- 100ml hot water from the kettle
- 2 tablespoons olive oil
- 200ml cold milk
- 4 tablespoons red pesto
- 4 tablespoons tomato purÇe
- 350g cooked chicken meat, shredded & seasoned with a little salt
- 225g grated mozzarella cheese
- Handful fresh basil leaves
- ½ teaspoon coarse ground pepper
- 25g melted butter
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 40g Parmesan cheese, finely grated
Oiled cling film for covering during rising
- To make the dough sieve the flour into a bowl, stir in the yeast and salt. Add the hot water and olive oil to the cold milk.
- Make a well in the flour, pour in the liquid and combine the ingredients to make a dough.
- Dust your hands and a work surface or board with some of the extra flour and knead the dough for around 5-6 minutes until it is smooth and elastic. Place the dough back into the bowl, cover with cling film and leave to rise for 40-45 minutes or until it has doubled in size.
- Re-dust the work surface or board and roll out the dough to a square approximately 30cm x 30cm (12” x 12”).
- Combine the red pesto with the tomato purée and spread over the surface of the dough, top with the shredded chicken, mozzarella, basil leaves and pepper. Roll up the dough encasing the filling, tuck the ends under and place into the baking tin seam-side down. Lightly cover with oiled cling film and rest for 30-35 minutes until well risen. Pre-heat the oven towards the end of the rising time to 200°C/180°C fan/Gas Mark 6.
- Combine the melted butter with the olive oil and garlic. Brush the mixture over the surface of the dough and dust with the Parmesan cheese. Bake for 30-35 minutes until well risen and deeply golden. Remove from the tin on to a serving dish or board before slicing.
- Addition of hot “off the boil” water raises the temperature of the milk which aids the action of the yeast.