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Chicken Stromboli
Makes 4-5 portions

2 tsp sugar
3 tsp active dry yeast
2-1/2 cup flour
1/4 cup olive oil
pinch of salt
1 cup warm water

1 can artichoke hearts, drained
1 pound fresh spinach, washed
2 roasted chicken breasts, about 12 ozs. in total, sliced
1-1/2 cup grated mozzarella cheese
1-1/2 cup herbed tomato sauce
2-1/2 cup fresh tomato bruschetta (home made or purchased)

For dough, dissolve yeast and sugar in warm water. Add oil. Combine
flour and salt on table. Make a well in the center.

Slowly add wet to dry ingredients, mixing from the inside out. Work
into a soft, smooth dough. Portion into 4-5 balls and let rise,
covered for 1/2 hour. This freezes well. Do not let rise before
freezing.

To assemble strombolis, roll out each portion of dough into a 9
inch circle. Spread each with tomato sauce, leaving a 1 inch border.
Along the center arrange the cheese, spinach, chicken and artichoke
hearts.

Fold the sides in over the filling and roll up, burrito-style.

Seal the seams with water and press together. Cut the log into 3
even pieces and place each upright on an oiled baking pan. Repeat
with other Strombolis.

Bake at 375 to 400 deg F for 25 minutes, until dough is crispy and
golden and cheese is melted. Place three rounds on each plate and
top with bruschetta. Serve with salad greens.

NOTE: To make bruschetta, combine chopped ripe tomatoes, minced
onion, garlic, chopped fresh basil and parsley, a touch of balsamic
vinegar and a splash of good olive oil. Let sit at room temperature
for 20 minutes to allow flavors to meld.

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