Get ready to fall in LOVE with this cheesy Chicken Parmesan Stromboli. It’s the easiest thing ever to make and tastes straight up like comfort food! Perfect for weeknight dinner or to serve as an appetizer. Everyone is going to love it!!
Chicken parmesan stuffed in doughy bread? Say no more! I’m IN! 😍
This Chicken Parmesan Stromboli is topped with a buttery spread seasoned with fragrant Italian seasonings and parmesan, stuffed with melty mozzarella cheese, and baked to absolute perfection. And dipped in warm, garlicky pizza sauce? It’s the drool-worthy meal of your dreams!
What’s even cooler is that this is one of the quickest recipes to throw together. All you have to do is mix some chicken with pizza sauce and cheese, stuff it in pre-made dough, fold up, and bake. That’s all there is to it! You could make it even easier by using a rotisserie chicken or canned chicken. Both will taste great.
If you don’t have pre-made dough, you can always make your own. Just keep in mind that you may need to adjust the baking time.
Make this Chicken Parmesan Stromboli as an appetizer to bring to a party or make for dinner and serve with a salad. That’s what we usually do!
Seriously, this Stromboli is ALWAYS a good idea. 😉
WHY YOU’LL LOVE THIS CHICKEN PARMESAN STROMBOLI
- It’s literally chicken parmesan stuffed into doughy bread…need I say more?! 🤤
- Requires a short list of ingredients you can find in any grocery store.
- Enjoy as a side, snack, or a meal! It’s whatever you make it to be.
- So easy & quick to make!
- You can slice it up, eat some now, and eat some later.
- Everyone will LOVE this delicious Stromboli. I promise!
INGREDIENTS
- Pizza dough – I used Pillsbury Pizza Dough to keep it easy. You can use homemade pizza dough if you wish!
- Shredded chicken – You can use a rotisserie chicken, canned chicken, or cook some chicken yourself.
- Pizza sauce – For the inside of the Stromboli and for dipping!
- Mozzarella cheese – I used 2% mozzarella.
- Parmesan cheese – For the BEST flavor, I recommend using freshly grated parmesan.
- Butter – I used light butter.
- Fresh herbs and seasonings – We’ll be using fresh parsley, Italian seasoning, and onion powder.
HOW TO MAKE CHICKEN PARMESAN STROMBOLI
- Preheat the oven to 375°F. Line a baking sheet with parchment and/or spray with cooking spray.
- In a medium-sized bowl, add the chicken, pizza sauce, mozzarella, and a 1/4 cup of parmesan cheese. Mix well.
- Spread dough onto the baking sheet and shape into a large rectangle. The dough should cover most of the baking sheet.
- Add the chicken mixture lengthwise down the center of the dough, about 4 inches thick, from end to end.
- Make cuts 1-inch apart on each side of the rectangle, just to the edge of the filling.
- Alternating from side to side, fold crust strips of dough at an angle across the filling. It’s ok the dough overlaps.
- Microwave butter in a small bowl for 20-30 seconds or until melted. Stir in onion powder and Italian seasoning. Brush mixture on top of braided dough. Then, sprinkle parmesan cheese on top.
- Bake for 20-25 minutes or until the dough is golden brown. Heat remaining pizza sauce in the microwave to dip!
You can also use Pillsbury Original Crescent Dough Sheets or Crescent Rolls if you wish. If you use crescent rolls, press dough to form a rectangle and firmly press perforations to seal before cutting 1-inch strips. Another option is using pizza dough.
FREQUENTLY ASKED QUESTIONS
If you can’t find the pre-made kind, you can totally make your own and use that for this recipe. There are ton of recipes online. Use whichever you’d like!
YES! To freeze, wrap your Stromboli tightly in cling wrap and place in a heavy-duty freezer bag or an air-tight, freezer-safe container.
Leave it in the fridge overnight and bake in the oven at 375°F for 20-25 minutes. You also reheat in the air fryer at 375°F for 10-12 minutes.
WANT TO MAKE THIS RECIPE?
If you try this chicken parmesan stromboli and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Chicken Parmesan Stromboli
Get ready to fall in LOVE with this cheesy Chicken Parmesan Stromboli. It’s the easiest thing ever to make and tastes straight up like comfort food! Perfect for weeknight dinner or to serve as an appetizer. Everyone is going to love it!!
Ingredients
- 1 (13.8-oz.) can Pillsbury Pizza Dough Crust Classic* (391g)
- 3 cups cooked and shredded chicken (280g)
- 3/4 cup pizza sauce - I used Ragu brand (189g)
- 1 cup 2% mozzarella shredded cheese (112g)
- 1/4 cup + 1 Tbsp fresh grated parmesan cheese, divided (38g)
- 1 Tbsp light butter (14g)
- 2 Tbsp fresh parsley, chopped
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment and/or spray with cooking spray.
- In a medium-sized bowl, add the chicken, pizza sauce, mozzarella, and 1/4 cup of parmesan cheese. Mix well to combine.
- Spread dough onto the cookie sheet and shape into a large rectangle (it should cover most of the baking sheet).
- Add the chicken mixture lengthwise down the center of the dough, about 4 inches thick, from end to end.
- Make cuts 1 inch apart on each side of the rectangle, just to the edge of the filling. Alternating from side to side, fold crust strips of dough at an angle across the filling. It’s ok if it overlaps some.
- Microwave butter in a small bowl for 20-30 seconds, or until melted. Stir in onion powder and Italian seasoning. Brush mixture on top of braided dough. Sprinkle with remaining 1 Tbsp parmesan cheese.
- Bake for 20-25 minutes or until the dough is golden brown. Heat remaining pizza sauce in the microwave to serve with Stromboli for dipping.
Notes
MFP entry: LFF Chicken Parmesan Stromboli
*You can also use original crescent dough sheet or crescent rolls if you wish. If you use crescent rolls, press dough to form a rectangle and firmly press perforations to seal before cutting 1-inch strips. Another option is simply using pizza dough.
Nutrition Information:
Yield:
8Serving Size:
1/8 of stromboli (125g)Amount Per Serving: Calories: 269Total Fat: 6.9gSaturated Fat: 2.5gCarbohydrates: 26.5gFiber: 1.1gSugar: 4.1gProtein: 25.3g
I use the dough all the time made a double batch and refrigerated 1/2 of it know ing I was going to make this. Took it to friends for game night and it disappeared so quick with so many good comments . I loved it and knew it was fueling me in a balanced way. Easy to make and will be in In my go to recipient from now on.
Made for family dinner because my son who is in a cut is craving a calzone… He loved it and so did the rest of us! Thanks for sharing your time and talents with all us random strangers!
I made my own dough with self-rising flour and Greek yogurt for a bit more protein. We loved this recipe! I’m so glad I doubled it because my family of 6 gobbled it up!
Girl that is genius!!! Glad your family loved it too!
Made for dinner tonight and was a hit! Next time I think I may wrap it and seal it like a calzone/stromboli instead of the slits, and then try to turn it over so the bottom side gets more crispy! Will be making again! Perfect to take for dinner down the shore!
This one is going to be a regular in our house! It’s so easy to make! My husband took one bite and told me I needed to make it again the following week. We fought over who got to eat the leftovers, it was that good!
Lauren, I left a 5 star rating earlier as I loved this recipe so much! I still love it and it’s still 5 stars in my book but I ran into some challenges the second time making it that I was hoping you could help me with?
The first time, I used a random pizza dough brand and didn’t have any issues. The second time I used the Pillsbury classic pizza dough called for in the recipe and found it nearly impossible to roll out into a rectangle that covered the entire baking tray. I spent 20 minutes trying, and every time I made progress the dough started rolling back in/not staying in its rolled out state…additionally holes kept forming so I had to keep closing then and restarting the process. I ended up accepting a smaller rectangle which impacted the shape of the stromboli although it was still delicious.
What are your secrets for rolling the Pillsbury dough into a large rectangle?
Hi Lo, thank you for taking the time to leave a review!
Very interesting, I haven’t had anyone ask me this before, but I do know what you mean. Sometimes it is easier to roll out and sometimes it is more of a challenge…
I have found the temperature of the dough to have a huge part in this, like room temperature dough being easier to roll out than cold dough. I would recommend leaving the dough out for about 30 minutes first before rolling out. Warming the cold dough to room temperature makes it easier to stretch because the gluten has time to relax (and the gluten is what gives the dough it’s stretchiness!)
I hope that helps!! 🙂