How to make
Oven - 390°F (200°C);
Flat baking tray covered with baking paper;
Work without a mixer.
Pour the flour into a bowl, add the dry yeast, sugar, on the side -
salt and olive oil. Add the warm water and knead the dough, which is left to rise for about 45-50 minutes.
Boil the chicken, cool it and shred it. Set it aside.
Prepare the Marinara. In a saucepan with olive oil, pour the tomatoes, oregano, salt, black pepper, sliced garlic. Once it boils, add the wine. Let it simmer on a moderate heat for about 20 to 30 minutes, stirring occasionally. Remove from the heat and add the shredded chicken and grated Parmesan. Stir.
The finished dough is taken out and placed on a floured surface and rolled out to about 12x12″ (30x30 cm) - about the size of the tray. In the middle of the dough, pour the chicken with the Marinara, place sliced mozzarella on top, sprinkle generously with Parmesan and add the basil leaves. With a knife, cut strips halfway down the side of the dough and fold it over the filling on the top. The strips are intertwined like a net to hold the filling. The dough is moved onto the baking tray covered with baking paper, it is spread with egg or just olive oil, sprinkled again with Parmesan and sesame seeds.
Bake at 390°F (200°C) for about 30 minutes.
Note: Chicken Stromboli is very similar to Calzone. Besides chicken, it can also be made with turkey, as long as it is pre-cooked. Ready-made dough can also be used.
I used whole canned tomatoes, because there is very little water and it's mainly tomato sauce. Before putting them in the pot, I blended them in a blender for about 1 minute.
I did not use an egg to spread on it, only olive oil and I used a brush to spread it.
