Serves 4
I’ve had this at a restaurant, made with bread dough, but I liked it better using this recipe with pie crust dough. The day I made it, I was late (as usual), and took a short cut: I used prepared pie crusts, the kind that come frozen and already shaped in aluminum pie pans.
2 tablespoons olive oil
1-1/2 cups thinly sliced onion
1 large green pepper, thinly sliced
1 package (about 1 pound) fresh ground chicken
1/4 cup tomato paste
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1 prepared recipe pie crust mix
2 tablespoons butter or margarine, melted
In a large skillet over medium-high heat, heat oil. Add onion and pepper and saute 3 to 5 minutes. Add chicken, tomato paste and seasonings and cook 8 to 10 minutes until chicken is cooked through. Preheat oven to 375oF. Roll out prepared pie crust into a round 1/8 inch thick. Cut circle in quarters to form 4 wedge shaped pieces. Place 1/4 of filling on the wide rounded end of each wedge; fold in sides and roll up. Place stromboli seam-side down on baking sheet, brush with butter and bake 30 minutes until pastry is lightly browned.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
