Mark wanted to eat the entire 6-serving stromboli, but I had to hold him back. This was delicious! It also traveled well since we packed it up for a picnic at the park.
2 tablespoons butter
1 tablespoon EVOO - Extra Virgin Olive Oil
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken
1/2 cup hot sauce, such as Frank’s Red Hot
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
A sprinkle of sesame seeds or poppy seeds
Preheat oven to 400˚F.
In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4 minutes. Add the chicken and hot sauce to the pan and toss everything together with some salt and ground black pepper. Set aside and let cool.
When the filling is cool, roll out the pizza dough into a rectangle on a floured surface. Spread the cooled filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with cheeses and scallions.
Roll the stromboli, starting at one of the long sides, tucking in both ends firmly. Press the seam with you fingers to seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes.