Chicken parmesan stromboli wraps tender chicken, marinara, mozzarella, and Parmesan in golden pizza dough for a satisfying meal that’s easy to slice and share. Using cooked chicken keeps the filling simple, while a light hand with the sauce helps the crust bake up crisp instead of soggy.
Ingredients
- 1 pound refrigerated pizza dough, brought to room temperature for 30–45 minutes
- 1 tablespoon olive oil, plus a little more for brushing
- 1 pound boneless, skinless chicken breast, cut into ½-inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup marinara sauce, plus extra for serving
- 1½ cups shredded low-moisture mozzarella cheese, divided
- ⅓ cup finely grated Parmesan cheese, divided
- 1 tablespoon chopped fresh parsley, optional
- 1 large egg, beaten with 1 teaspoon water, for egg wash
- ¼ teaspoon garlic powder, optional, for the egg wash
Instructions
- Heat the oven and prepare the pan. Position a rack in the center of the oven and heat it to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Let the dough sit at room temperature while you cook the chicken; dough that is too cold can spring back while you roll it.
- Cook the chicken. Warm the tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if the pan is crowded. Season with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until browned and the thickest pieces reach 165°F (74°C), about 5–7 minutes depending on their size. Transfer to a plate and let cool for 5 minutes. Cut any larger pieces into small, even bites.
- Roll out the dough. On a lightly floured counter, roll the dough into a rectangle about 10 by 14 inches and roughly ⅛ inch thick. If it resists, leave it for 5 minutes, then continue rolling. Keep the rectangle fairly even so the center and edges cook at the same rate.
- Fill the stromboli. Spread the marinara in a thin layer over the dough, leaving a 1-inch border on all sides. Scatter over 1 cup of mozzarella, then add the cooked chicken in an even layer. Top with the remaining ½ cup mozzarella and about ¼ cup Parmesan. Avoid adding extra sauce or piling the filling high; excess moisture and bulk can make the center gummy and the seam hard to seal.
- Roll and seal. Starting from one long side, roll the dough snugly around the filling into a log. Pinch the long seam and the ends closed. Place the log seam-side down on the prepared baking sheet. Tuck the ends underneath and gently reshape it if needed. Cut 4–5 small diagonal slits in the top to let steam escape.
- Brush and bake. Stir the garlic powder, if using, into the egg wash. Brush the top and sides lightly with egg wash, then sprinkle with the remaining Parmesan. Bake for 25–30 minutes, until deeply golden and crisp. If the top browns too quickly, loosely cover it with foil for the final few minutes. Rest on the pan for 10 minutes before slicing so the cheese settles and the filling is less likely to spill out.
- Slice and serve. Use a serrated knife to cut the stromboli into 1-inch slices. Sprinkle with parsley if desired, and serve warm with extra marinara on the side.
Tips
- Keep the filling fairly dry. Use low-moisture mozzarella and measure the sauce. Watery sauce, fresh mozzarella, or wet chicken can soften the dough; drain or pat ingredients dry before assembling.
- Make the seam secure. Leave the border clear of filling, pinch the seam firmly, and bake seam-side down. The steam slits belong on top, not through the sides.
- Use cooked chicken if you prefer. About 2½ cups of chopped cooked chicken can replace the raw chicken. Toss it with the seasoning and let it cool before filling; the assembled stromboli still needs to bake until the dough is fully cooked and golden.
- Don’t rush the rest. Cutting immediately can send hot cheese and sauce onto the board. A 10-minute rest makes cleaner slices without leaving the stromboli cold.
Serving Suggestions
Serve slices as a main course with a crisp green salad, roasted broccoli, or sautéed green beans. Warm extra marinara in a small bowl for dipping rather than spreading more sauce inside the dough. For a casual gathering, cut the baked stromboli into smaller pieces and serve it as a hearty appetizer alongside olives or a simple vegetable platter.
Variations
For a shortcut, use leftover roast chicken or shredded rotisserie chicken, removing the skin and bones before measuring. Add a handful of thinly sliced pepperoni for a more classic pizzeria-style flavor, or mix in a few tablespoons of chopped cooked spinach after squeezing it very dry. You can also swap up to half the mozzarella for provolone. Keep add-ins modest and avoid watery vegetables; too much filling makes rolling and baking less reliable.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, placing them in an airtight container once cooled. They keep for 3–4 days in the refrigerator. Reheat slices on a baking sheet in a 350°F (175°C) oven for about 10–15 minutes, until hot throughout; an air fryer at 325°F (165°C) usually takes 4–6 minutes. A microwave works in a pinch, but it softens the crust. Do not leave cooked chicken or stromboli at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). For food safety, reheat leftovers to 165°F (74°C). Freeze cooled, well-wrapped slices for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make chicken parmesan stromboli ahead?
Yes. Cook the chicken up to 2 days ahead and refrigerate it, then assemble and bake the stromboli shortly before serving. For the best crust, don’t assemble it far in advance, since sauce can gradually soak into the dough.
Can I use raw chicken in the filling?
This recipe cooks the chicken first, which gives you control over doneness and avoids excess liquid inside the dough. Don’t put raw chicken into the stromboli: it may not cook safely before the crust is done. Cook chicken to 165°F (74°C) before assembling.
Why is my stromboli soggy in the middle?
Common causes are too much sauce, wet cheese or vegetables, a very thick layer of filling, or dough rolled too thickly. Measure the sauce, use low-moisture mozzarella, leave the filling in a moderate layer, and cut steam vents in the top.
Can I use homemade pizza dough?
Yes. Use about 1 pound of dough and let it come to room temperature before rolling. If your dough is unusually sticky, dust the work surface lightly with flour; too much extra flour can make the baked crust tough.
How do I know when it is done?
The crust should be evenly golden and firm, and the underside should look baked rather than pale or doughy. The filling is already cooked before assembly; if checking it with a thermometer, the center should reach 165°F (74°C) when served.
Can I freeze it before baking?
For more dependable results, bake it first, cool it, and freeze individual slices. Unbaked dough can become soggy as the filling thaws, and a frozen stromboli may brown before its center is hot. Thaw baked slices in the refrigerator, then reheat until they reach 165°F (74°C).