Friday, January 23, 2009

pesto chicken strombolli...

{chicken pesto strombolli}

1 Rhodes Rolls Frozen bread Loaf
1/2 cup Pesto Sauce
2 cups Spinach
2 cups Cooked Shredded Chicken
2 cups Shredded Mozzarella
1/2 cups Grated Parmesan Cheese, divided
1 tsp. Garlic Salt
1 egg, lightly beaten


Thaw bread according to package.
On greased counter roll out to a rectangle about the size of a cookie sheet
Spread Pesto all over leaving a 1 inch space from edge
Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.
Now roll, jelly roll style,  starting at the long end.
Roll it all the way so it makes a long tube.
Place on a greased cookie sheet, make sure seam is on the bottom.  Tuck ends under.
Brush with egg. Sprinkle with Parmesan and Garlic Salt.
Cut slits along the top to vent
Let Rise 30 minutes. Bake @350 until golden brown, 20-30 minutes.

2 comments:

Crowther family said...

I love your blog. I come here often for new ideas. I was wondering how you do your recipe cards. If you have a minute could you please email me at kasey@altacs.com. Thank you so much..

The Graves' House said...

just wanted to let you know that i fixed this for my family a few nights ago and it was a hit! leftovers were great too.