Chicken and Bacon Garlic Parmesan Stromboli


A little while ago I posted my Cheesy Chicken Bacon Ranch Stromboli recipe and it was a huge hit! So first and for most I would like to thank each and every one of my beautiful visitors for stopping by! Every last one of you are the reasons I run this page and give me the motivation to keep adding new recipes, Thank you all so very much.  Since my last Stromboli recipe was such a big success I decided to create yet another clean eating, organic Stromboli recipe.  This one ranks right up there with the other one and my kids love it! Nothing better then kid friendly clean eating recipes, we all know how picky kids can be.  Just like all my other recipes, these freeze well and make wonderful “heat and eat” meals.  So, all my meal prep people out there make a bunch of little versions and pop them in the freezer.  The dough itself also freezes well, so if you would like make the dough and cut into the amount you need and freeze.  When wanting to use just take it out and place the dough in a bowl, takes about 20mins to defrost and you are good to go!


The Dough

The Filling

  • 2 chicken breast cooked and shredded
  • 1 lb of organic Bacon
  • 1 cup of mozzarella cheese
  • 1/2 cup of shredded Parmesan cheese
  • 1/4 cup of extra virgin olive oil
  • 1/4 teaspoon of rosemary
  • 2 teaspoons of minced garlic

In the bowl of your stand mixer add the water and yeast, allow to sit for 5 mins.  Using the dough hook, add flour one cup at a time until a soft, non sticky dough is formed.  Bake your chicken until cooked and shred. You can do this with a shredding tool, 2 forks or you can pop them bad boys into the bowl of your stand mixer and using the batter attachment to shred the chicken fast.  Cut the bacon into small pieces and fry.  Add the olive oil, garlic and rosemary into the shredded chicken and toss to coast.  Cut your dough into 2 sections, take 1 section at a time and roll out into a big rectangle on a greased counter top.  I do not like to add flour to my work surface as it just as more flour to the dough and makes it heavier, I always use an olive oil spray on the work surface to ensure the dough does not stick and the dough doesn’t become heavy.  When it is rolled out add the chicken and bacon covering the dough; sprinkle the cheeses on top. 



Starting from the long end, you will carefully roll up the dough, similar to rolling a news paper.  Take the ends and fold them under, and squeeze the seams shut. 



Place on a greased cookie sheet seam down, take 1 tablespoon of olive oil, 1/2 a teaspoon of minced garlic, a pinch of rosemary and a pinch of shredded parmesan cheese and place it all over the tops of the dough.  Bake in a preheated over at 425 for 12mins.  Makes 2 large strombilis.  Each stromboli serves 4-5. 


I know all you wonderful people out there already know this, but please use high quality organic ingredients with the USDA seal on them to ensure the best quality.  What do you think? Wanna try it? Let me know in the comment section below!

Chicken and Bacon Garlic Parmesan Stromboli
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