Prep 45 mins
Cook 30 mins
You can make smaller portions, fold, don't cut and send to school or work for lunch.
For the Dough
- 2 teaspoons sugar
- 3 teaspoons yeast
- 2 1⁄2 cups flour
- 1⁄4 cup olive oil
- 1 pinch salt
- 1 cup water
For the Filling
- 1 can artichoke heart, drained
- 1 lb fresh spinach, washed
- 2 roasted chicken breasts, sliced
- 1 1⁄2 cups grated mozzarella cheese
- 1 1⁄2 cups tomato sauce with herbs
For the Bruchetta
- ripe tomatoes
- minced onion
- minced garlic
- chopped fresh basil
- chopped fresh parsley
- balsamic vinegar
- extra virgin olive oil
- For the bruschetta mix together the tomatoes, onion, garlic, basil and parsley.
- Splash in some balsamic and olive oil, toss and let stand.
- Ingredient amounts are up to your personal taste.
- For the dough dissolve yeast and sugar in warm water.
- Add oil.
- Combine flour and salt.
- Make a well.
- Slowly add wet to dry.
- Work into a small, soft, smooth ball.
- Portion into 6 balls and let rise, covered in a warm place for 1/2 hour.
- To assemble strombolis roll out each portion of dough into a nine inch circle.
- Spread each with tomato sauce, leaving a one inch border.
- Along the center arrange the cheese, spinach, chicken and artichole hearts.
- Fold the sides in over the filling and roll up burrito style.
- Seal the seams with water and press together.
- Cut the log into 2 or 3 pieces and place each upright on an oiled baking pan.
- Repeat with other strombolis.
- Bake at 375 for 25 minutes or until dough is crispy and golden and the cheese is melted.
- Place rounds on plates and top with the bruschetta.
- Serve with salad.