Mouthwatering Chicken and Spinach Stromboli

Ingredients

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ½ cups warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cups cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ cup grated Parmesan cheese
• 1 large egg (for egg wash)

Instructions

1. In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until frothy.
2. Add olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until combined.
3. Add the remaining flour gradually, mixing until a dough forms. Knead the dough for about 5-7 minutes on a floured surface until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. While the dough is rising, prepare the filling. In a separate bowl, combine the shredded chicken, chopped spinach, ricotta cheese, mozzarella cheese, garlic powder, black pepper, and Parmesan cheese. Mix until well combined.
6. Preheat your oven to 375°F (190°C).
7. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about ¼ inch thick.
8. Spread the chicken and spinach filling evenly over the dough, leaving a 1-inch border around the edges.
9. Roll the dough tightly from one long side to the other, sealing the edges by pressing them together.
10. Place the stromboli seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg.
11. Bake in the preheated oven for 25-30 minutes or until golden brown. Let cool for 5 minutes before slicing.