Chicken Spinach Stromboli with White Wine Honey Mustard

I had a rotisserie chicken from the store just sitting in the fridge.  I buy them out of convenience because my son loves chicken and I like to have some on hand.  Since he can't eat an entire chicken, I thought I would make something with it.  This is what I thought of.

Stromboli Dough (can use this for pizza as well!)
Adapted from Guy Fieri's

2 cups white flour
1 cup whole wheat
1 cup warm water
1 1/4 ounce package of dry-active yeast
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil

Combine the flours and set aside.







Put the yeast, two teaspoons of sugar and warm water into the bowl of your mixer.  Allow to proof for ten minutes.







You should see a nice foam at the end of the ten minutes.  If you don't see foam, the yeast is no longer working and you will have to start again.

Once the ten minutes is up, add flour and salt to the mixer and keep on low while drizzling in the olive oil. Let the dough knead in the mixer, on medium speed, for about 5 to 7 minutes.  It should make a single mass when ready.

Remove from the mixer and hand knead on a well floured surface for about 5 to 10 kneads.  Place in an oiled bowl and allow to rise for 1 hour, at room temperature.

While the dough is rising you can make the filling...







Chicken Spinach filling
1 onion
Kosher Salt  (I use a lot, season to your liking)
heavy pinch red pepper flakes
3 teaspoons dried oregano
8 cloves garlic (you can always use less, I LOVE garlic)
1 package, thawed and drained spinach
1/4 to 1/2 cup good white wine (something you would drink please.  DON'T use cooking wine, ugh)
A healthy grating of fresh parmesan
1 to 2 cups chopped, cooked chicken (you can use as much as you like, just remember you have to roll it up!)

Saute the onion in about 1/4 cup olive oil.  Season with kosher salt, fresh black pepper and oregano.  Add garlic once onions are translucent.  Cook for a minute.  Add spinach cook for another minute.  Add white wine and parmesan cheese.  Lastly, add the chicken and allow the whole thing to cook over low heat while you work on the dough.

 

Back to the dough...

Once it has risen, knead for about a minute, split it half (save the other half in the fridge or freezer for another day!)  and then stretch it out (take your time,  this is the trickiest part...if you pull it too hard you will put holes in it)  until its about 12 to 13 inches long and about 9 inches wide.  Place on a baking sheet, coat with olive oil, a good sprinkle of parmesan and then mozzarella cheese.

plain dough

with olive oil and parmesan

with mozz!!!  my favorite!

You are ready to add the filling.  Spread on the filling, being sure to leave an inch border all around.  Roll the dough, staring from the furthest side and rolling it towards yourself.  Place the seam down and pinch and roll under the end pieces.

Brush with olive oil or butter and sprinkle with salt and pepper.

Add to a 375 degree oven and bake for about 30 minutes, or until nicely browned.

mmmmmmmm, melty cheese...

Now for the sauce.  You can whip this up while the stromboli is baking.  SO easy and makes the whole dish.

White Wine Honey Mustard

1/4 mayo
2 tablespoons brown mustard
2 tablespoons honey (less if you don't want it too sweet)
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (don't add this if you don't like heat)
1 tablespoon of that good white wine you used in the filling

Whisk together and set aside.

Once the stromboli is out of the oven, let rest for about 10 minutes.  Cut with a serrated knife and top with sauce.  AMAZING!