Chicken Florentina Stromboli Recipe
Chunks of chicken breast, spinach, ricotta, and mozzarella cheese.
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Ingredients
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Stromboli Dough
Chicken Florentina Filling
Finish & Serving
Method
Prepare Chicken
Slice and Season
Pat chicken breast dry and cut into 1/2-inch chunks. In a bowl, toss chicken with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder until evenly coated.
Cook Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken chunks in a single layer, cook 3–4 minutes without moving to develop color, then stir and cook another 2–3 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and set aside to cool slightly.
Prepare Spinach & Filling
Wilt Spinach
In the same skillet, reduce heat to medium and add 1 tablespoon butter. Add minced garlic and sauté 30 seconds until fragrant. Add 4 cups packed fresh spinach in batches, cooking and stirring until wilted (about 2–3 minutes total). Season spinach with remaining 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat, let cool slightly, then squeeze out excess moisture using a clean towel or fine-mesh strainer and chop roughly if leaves are large.
Combine Filling
In a mixing bowl, combine cooked chicken, wilted and drained spinach, 1 cup ricotta, 1 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1/4 tsp red pepper flakes, and 1 tablespoon chopped parsley (if using). Taste and adjust salt/pepper as needed. The filling should be moist but not watery; if too wet, add an extra tablespoon of Parmesan or a bit more mozzarella to bind.
Assemble Stromboli
Preheat Oven
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly dust with flour or cornmeal.
Roll Out Dough
On a lightly floured surface, stretch or roll the 1 lb dough into a roughly 12x10-inch rectangle about 1/4-inch thick. Keep edges even; if dough resists, let rest 5 minutes then continue.
Add Filling
Leave a 1-inch border all around. Spoon the filling in a loose line down the center of the dough, about 3 inches wide, leaving space at the ends so filling doesn't spill when sealed. Do not overfill — about 3/4 to 1 cup of filling should remain exposed per length depending on dough size.
Fold and Seal
Brush the exposed border with a little water. Fold the long sides of dough over the filling to meet in the middle, slightly overlapping. Press to seal, then flip the seam-side down onto the prepared sheet. Tuck and pinch the short ends closed. Use a sharp knife to make 3 shallow diagonal slits on top for steam release.
Egg Wash & Bake
Whisk the egg with 1 teaspoon water and brush the top of the stromboli lightly with egg wash for a glossy, golden crust. Brush or drizzle 1 tablespoon olive oil around edges if desired. Bake on the middle rack for 18–25 minutes, until crust is golden brown and internal temperature near seam reads warm and filling is melted. If the top browns too quickly, tent with foil for the last 5–8 minutes.
Finish & Serve
Rest and Slice
Remove stromboli from oven and let rest on the baking sheet for 8–10 minutes to allow filling to set (this keeps slices neat).
Serve
Slice into 8 even pieces with a serrated knife. Serve warm with marinara or tomato sauce (about 1 cup) for dipping.