Chicken Spinach Stromboli Ring

I woke up this morning absolutely convinced that it was Friday.  Wouldn't that be nice?  A three day head start to my weekend.  A few more Saturdays and less Tuesdays and Wednesdays in my week would be just fine with me.  Anyone else?  

​But since I only get one Saturday a week - I have to make the most of it.  That to me means spending as much time as I can with my family.  My baking business quite often keeps me busy on the weekends so carving out family time can be a challenge.  When I have one of those extra busy baking weekends - quick and easy meals are the name of the game.  The goal is to get out of the kitchen and around the table in the shortest amount of time possible.

This Chicken Spinach Stromboli Ring is a great way to enjoy a delicious Saturday afternoon lunch or evening meal while maximizing family time.  I can put this meal together in under 15 minutes and everyone loves it.  

Chicken Spinach Stromboli Ring
12 ounce pizza dough
1 Tablespoon olive oil
2 garlic cloves, minced
10 ounces frozen spinach, thawed
1 cup part skim ricotta cheese
1/4 cup parmesan cheese
1 1/2 cups shredded chicken breast, cooked
​1 cup spaghetti sauce
​

Heat oil in skillet.  Add garlic and cook until golden.  

Add spinach to skillet.  ​

Stir together ricotta and parmesan.  ​

Add spinach and chicken to mixture. ​

Roll dough to a 20x6" rectangle. ​

Spoon chicken mixture down the center.

Cut 1/2" slits in both sides of dough - diagonally toward filling.  ​

Fold tabs over filling and pinch to seal. ​

Shape into a ring. 

Bake 18 minutes at 450. 

Slice and serve with a bowl of marinara for dipping. 

A tube of refrigerated pizza dough, a rotisserie chicken and jar of spaghetti sauce makes this meal come together in a snap.  I've convinced myself that the addition of spinach makes this a "healthy" meal so not only is it quick and easy to bake - it's healthy!?!

Ciao!

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