Southwest Chicken Stromboli

4 servings
  • 1 store-bough pizza dough
  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 2 cups shredded or chopped cooked chicken
  • ¾ cup frozen corn
  • ½ cup canned black beans, drained and rinsed
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • Kosher salt
  • ¼ cup pickled jalapenos
  • 1 cup shredded Jalapeno Havarti Cheese
  • 1 avocado, sliced
  • Sour Cream
  • Salsa
Southwest Chicken Stromboli

Preparation

  1. Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add red bell pepper and red onion, season generously with salt, and cook about 4-6 minutes, stirring occasionally, until vegetables soften but still have a little crunch. Add chicken, frozen corn, black beans, chili powder, garlic powder, and cumin. Stir to combine and cook until everything is warmed through, about 2-3 minutes.
  2. Roll out pizza dough pretty thin into a large rectangle-like shape and lay flat on a baking sheet lined with parchment paper. Scoop filling in a line down the middle of the pizza dough (leaving a little blank gap at either end) and top with pickled jalapenos and shredded cheese. Feel free to use more cheese if desired. Just like if you were making a burrito, bring the sides of the pizza dough togehter in the middle, overlapping to create a seal. Pince either end and season top of dough with Kosher salt.
  3. Cook in oven until crust is cooked through and golden brown, aboug 20-25 minutes. Remove from oven, let cool slightly, cut into slices and serve with sliced avocado, salsa, and sour cream.

Recipe courtesy of Shared Appetite

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