Chicken and Broccoli Rabe Stromboli
The secret to the crispy crust on this baked stromboli is Italian bread dough instead of pizza. Pack a loaf along for a day of tailgating.
Yield: serves 8
For the Dough
- 1 1⁄2 cups water, heated to 115°
- 2 tsp. sugar
- 1 (1/4-oz.) package active dry yeast
- 1 tbsp. vegetable shortening
- 2 1⁄2 cups bread flour, plus more
- 2 tsp. kosher salt
For the Filling
- Kosher salt and freshly ground pepper, to taste
- 12 oz. boneless, skinless chicken breasts
- 1⁄3 cup olive oil, plus more
- 2 tsp. dried oregano
- 4 cloves garlic, minced
- 1 bunch broccoli rabe (about 12 oz.), tough stems trimmed
- 1⁄2 tsp. crushed red chile flakes
- 2 cups shredded mozzarella
- 16 jarred sweet cherry peppers, stemmed, seeded, and cut into 1/2" strips
- 3 oz. thinly sliced provolone
- Marinara sauce, heated, for serving (optional)
- Make the dough: Place water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Add shortening, then flour and salt. Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 8–10 minutes. Cover with plastic wrap; let sit in a warm place until doubled in size, 1 1⁄2–2 hours.
- Make the filling: Heat oven to 350° and bring a 4-qt. saucepan of salted water to a boil. Rub chicken with 3 tbsp. oil, the oregano, half the garlic, salt, and pepper; place in a 9" x 13" baking dish. Bake until almost cooked or an instant-read thermometer inserted into the thickest part of the chicken reads 140°, 16–18 minutes. Let cool; cut into 1" pieces. Add broccoli rabe to boiling water; cook until just tender, 1–2 minutes. Transfer to an ice bath and drain; roughly chop and spread onto paper towels to dry. Heat remaining oil and garlic in a 12" skillet over medium-high heat. Cook broccoli rabe and chile flakes until golden, 3–4 minutes.
- Assemble the stromboli: Increase oven to 425°. Place dough on a greased baking sheet; using greased fingers, press dough into a rectangle about 1⁄4" thick. Sprinkle mozzarella lengthwise down the center. Top with chicken, broccoli rabe, peppers, and provolone. Tuck short sides of dough over filling; fold long sides, overlapping, over filling. Pinch to seal and roll so seam is on the bottom. Bake until puffed and golden, about 1 hour. Let cool slightly; slice and serve with marinara, if you like.