Southwest Chicken Stromboli Recipe
- 3/4 cup water (70° to 80°)
- 1 tablespoon canola oil
- 1 tablespoon nonfat dry milk powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2-1/4 cups bread flour
- 1/4 cup yellow cornmeal
- 1 teaspoon active dry yeast
- 1 small onion, finely chopped
- 1 small sweet yellow pepper, finely chopped
- 1 tablespoon canola oil
- 1-1/2 cups shredded cooked chicken breast
- 3/4 cup salsa
- 2/3 cup shredded Mexican cheese blend
- 1/2 cup refried beans
- 3/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
- EGG WASH:
- 1 egg white, beaten
- 1 tablespoon water
- Sour cream, optional
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- Meanwhile, for filling, in a large skillet, saute onion and pepper in oil until crisp-tender. Stir in the chicken, salsa, cheese, beans and seasonings; heat through. Remove from the heat; set aside.
- When cycle is completed, turn dough onto a lightly floured surface. Roll dough to a 14-in. x 12-in. rectangle. Spread filling over half of dough to within 1/2 in. of edges. Fold dough over filling; pinch seams to seal and tuck ends under. Combine egg white and water; brush over dough. Cut slits in top.
- Place on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with sour cream if desired. Yield: 6 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Southwest Chicken Stromboli(6)
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This sandwich was delicious, it tasted like a burrito.
Used a left over roasted chicken, left out the cumin-not a fan. Otherwise would not change a thing! Also delicious reheated in the oven @250 for about 18 min.
I made several changes, the first of which was not using a bread machine, since I don't have one. I dissolved the yeast in the water (but at 90-110 degrees), then added the rest of the dough ingredients (except the milk powder, which I left out), and kneaded it with my mixer until smooth (around 7ish minutes). Then I sprayed with Pam and covered to let double (around 30 minutes). I also used mozzarella and cheddar instead of the Mexican blend because I wanted to use my mozzarella that I had left over. It was really tasty, and it looked really nice.
This was good. I had to add water to the dough to get it to form, but it came out really crispy and with a good flavor. I enjoyed the filling as well. This was definitely big though. I didn't find there was too much filling for the amount of dough.
The dough was wonderful and crisped up nicely, even without using the egg wash.
The filling was WAY TOO MUCH; we will reduce by 1/2 the next time we make it (or double the dough and make 2).
We made it vegetarian by substituting shredded cabbage and corn for the chicken.
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