Move over pizza stromboli and say hello to chili cheese stromboli. This is a delicious take on a stromboli. Chili and cheese stuffed inside of dough and bake to perfection.
I used my homemade Whole Wheat Pizza Dough for this stromboli which makes about a 16 ounce dough ball, even though the recipe called for 12 ounces it still worked just fine. I did cheat and used canned chili for this recipe because I knew canned would be nice and thick and you will need a thick chili for this stromboli.
Chili Cheese Stromboli
Ingredients:
- 12-16 ounces pizza dough
- 15 ounces chili
- 3 ounces sharp cheddar cheese, shredded
- 3 ounces mozzarella cheese, shredded
- 1 egg
- 1/4 cup shredded parmesan cheese
- 1 teaspoon dried parsley
Directions:
- Preheat the oven to 450º F.
- Place the dough onto a large piece of parchment paper and roll out into a rectangle about 10x14 inches.
- Spread the chili evenly over the dough leaving a 1 inch border on all sides. Evenly sprinkle the cheese on top.
- In a small bowl, add the egg and a small splash of water and lightly beat to combine. The egg wash over the border.
- Starting with a long side of the dough, roll the dough jell roll style, rolling as tightly as possible. Pinch the edges closed tightly. Using a sharp knife, cut slits in the top of the dough about every 1 1/2 inches. Brush the top of the stromboli with the egg wash and sprinkle with parmesan cheese and parsley.
- Carefully place the parchment paper onto a baking sheet or transfer to a pizza stone and bake for 12-15 minutes or until golden brown. Let the stromboli sit for 5 minutes before cutting.
Enjoy!!!
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 603 |
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Total Fat |
23g |
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Saturated Fat |
10.4g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Cholesterol |
113.1mg |
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Sodium |
1337.9mg |
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Total Carbohydrates |
70.6g |
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Dietary Fiber |
8.3g |
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Sugars |
57.4g |
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Protein |
32.9g |
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Calcium |
40.6% |
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Iron |
26.1% |
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Potassium |
170.4mg |
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Vitamin A |
4.5% |
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Vitamin C |
0.2% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Taste & Tell.
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