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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 can refrigerated classic pizza crust
4 oz (half of 8-oz package) cream cheese, softened
1/3 cup sun-dried tomatoes in oil, sliced
15 slices (1 1/2-inch size) pepperoni
2 tablespoons finely chopped red onion
1/2 cup drained finely chopped artichoke hearts (from 14-oz can)
1 cup cooked chicken, diced
4 oz fresh mozzarella cheese, diced (about 1 cup)
1 teaspoon Italian Seasoning
1 teaspoon Garlic Salt
1 tablespoonOlive Oil
1/2 teaspoon Rosemary Leaves
Heat oven to 400F. Line cookie sheet with cooking parchment paper or spray with No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle.
In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough.
Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.
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TUSCAN STROMBOLI
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 can refrigerated classic pizza crust
4 oz (half of 8-oz package) cream cheese, softened
1/3 cup sun-dried tomatoes in oil, sliced
15 slices (1 1/2-inch size) pepperoni
2 tablespoons finely chopped red onion
1/2 cup drained finely chopped artichoke hearts (from 14-oz can)
1 cup cooked chicken, diced
4 oz fresh mozzarella cheese, diced (about 1 cup)
1 teaspoon Italian Seasoning
1 teaspoon Garlic Salt
1 tablespoonOlive Oil
1/2 teaspoon Rosemary Leaves
Heat oven to 400F. Line cookie sheet with cooking parchment paper or spray with No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle.
In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough.
Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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