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Southwest chicken stromboli

Southwest chicken stromboli

Packing heat, literally – our recipe for Southwest chicken Stromboli makes its presence known instantly. Stuffed with a heated filling of ground spices, diced greens and chicken, a golden-crusted wrapping ensures a perfect slice every time.

4 servings
Salty Heat


  • 1 portion store-bought pizza dough
  • 2 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 2 cups shredded or chopped cooked chickens
  • ¾ cup frozen corns
  • ½ cup canned black beans, drained and rinsed
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp cumin
  • kosher salt
  • ¼ cup pickled jalapeños
  • 1 cup shredded Castello® Havarti Jalapeño
  • 1 avocado, sliced
  • sour cream
  • salsa


1. Preheat oven to 375°F. Heat some oil in a large skillet over medium heat.

2. Add the red bell pepper and red onion, season generously with salt, and cook for about 4-6 minutes, stirring occasionally, until the veggies soften but still have a little crunch.

3. Add the 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.

4. Roll out the pizza dough into a large, fairly thin rectangular shape and lay it flat on a baking sheet lined with parchment.

5. Place spoonfuls of filling in a line down the middle of the pizza dough (leaving a little gap at either end) and top with pickled jalapenos and shredded Castello® Havarti Jalapeno cheese. Feel free to use more cheese if desired.

6. Fold it like a burrito: bring the sides of the pizza dough together in the middle, overlapping to create a seal. Pinch both ends and sprinkle the top with Kosher salt.

7. Bake until the crust is cooked through and golden brown, about 20-25 minutes. Remove from the oven, let cool slightly, cut into slices and serve with sliced avocado, salsa, and sour cream.