Southwest Chicken Stromboli Recipe
Southwest Chicken Stromboli Recipe photo by Taste of Home

Southwest Chicken Stromboli Recipe

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4.5 12 13
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I prefer Italian food, but my brother is a big fan of Mexican cooking. I combined my preferences with his and came up with this recipe. He loved it. If you prefer a spicier flavor, just use hotter salsa. —Carly Curtin, Ellicott City, Maryland
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 6 servings


  • 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
  • 1 large egg white, beaten
  • 1 tablespoon water
  • Sour cream, optional

Nutritional Facts

1 slice (calculated without sour cream): 367 calories, 10g fat (3g saturated fat), 40mg cholesterol, 696mg sodium, 48g carbohydrate (5g sugars, 3g fiber), 21g protein Diabetic Exchanges:3 starch, 2 lean meat 1 fat


  1. 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).
  2. 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.
  3. 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.
  4. 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.
Originally published as Southwest Chicken Stromboli in Taste of Home April/May 2011, p83

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Reviewed Feb. 9, 2016

"Was time effective, but the Family did not like. Ended up throwing away"

Reviewed Oct. 24, 2014

"Great quick lunch. I love letting the bread machine do all the work."

Reviewed Sep. 22, 2014

"Made filling as per recipe but did use the Pillsbury pizza crust instead of making it from scratch to save some time. I'll definitely make again and hopefully be able to make the entire recipe as written and will then probably give it a full 5 stars!! Made it for a football party and went over very well with all."

Reviewed Sep. 22, 2014

"These were very good! I thought it was a lot of work for a "simple" meal, but the end result was still very good!"

Reviewed Sep. 18, 2014

"Made this recipe as written except that I used green pepper instead of yellow since that is what I had. My family loved it. We decided if time was a factor the filling could easily be used for tacos or burritos. Will definitely make this again."

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