Chicken and broccoli rabe stromboli from Saveur Magazine, May 2014 (#165): Special Issue: A Day of Cooking (page 85)

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Notes about this recipe

  • chawkins on April 21, 2025

    This is one hugh stromboli, delicious, very colorgul and relatively healthy with the addition of the broccoli rabe and the cherry red peppers.The dough however, needed a lot of work, as warned by Rutabaga in the previous comment, I put in about a quarter cup less water but still had to add in more than a quarter cup of flour. When pressed out, the dough covered an entire full size sheet pan.

  • Rutabaga on April 26, 2019

    Stomboli is fun to make, and pretty easy if you prepare the ingredients in advance. I sauteed boneless skinless chicken breasts in garlic infused oil, and used smoked Beecher's cheese in place of the provolone. I found that far more flour was needed than called for in the recipe, which I just added until the dough seemed right - sticky, but still workable. For convenience, I made the dough in the morning and left it in the refrigerator while at work. The stromboli was fully baked in about 45 minutes. Our family enjoyed dipping it in marinara.

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