Southwest Stromboli

Last week, I had one of those days that absolutely wore me out.  My to do list for the day looked something like this:
Send 2 kids and 1 husband out the door by 7:00 A.M. (one with 4 dozen cookies in hand),  walk the dog, get through an Insanity workout, make a trip to the orthodontist, dip 4 dozen cheesecake squares in chocolate, run through the grocery store, decorate 5 dozen rubber ducky sugar cookies, pick up t-shirts for the wrestling team from the printer, make 3 dozen white chocolate filled brownie cups, drop off snacks and drinks to the wrestling team, do 3 loads of laundry, attend a field trip meeting at school, bake and decorate 3 dozen pink lemonade cupcakes, pack snacks and lunches for the next day and help with homework.   While I was doing all of this my husband was dropping the kids off at school, taking our son to the ENT, picking our daughter up from soccer practice, taking our son home from wrestling practice, cleaning the house and trying to squeeze some work in there too.  

It makes me tired just to think about everything that we accomplished that day.  In the midst of all the craziness and chaos of the day, I also wanted to make sure that my family ate a healthy dinner.  I turned to one of my favorite super fast dinner ideas - rotisserie chicken.  

​The only problem was that we needed to pack dinner to eat somewhere in between practice and school meetings and homework and let's face a whole chicken just wouldn't have been very practical.  I turned my rotisserie chicken in Southwest Chicken Stromboli in under 30 minutes.  My husband and my son ate their dinner at home and I packed some up for my daughter and I to eat in the car.

​Southwest Chicken Stromboli
Pizza dough (in tube)                                       3/4 cup salsa
1 onion, finely chopped                                   2/3 cup Mexican cheese
1 yellow pepper, chopped                                1/2 cup refried beans
1 Tablespoon oil                                                 3/4 teaspoon cumin
1 1/2 cups shredded, cooked chicken            1/4 teaspoon garlic powder
1/4 teaspoon chili powder                                1/4 teaspoon dried oregano
1 egg white

​Saute onion and pepper in oil.  

​Stir in chicken, chili powder, salsa, beans, cumin garlic powder and oregano.  Set aside.

​Roll out pizza dough and spread filling over dough.

​Sprinkle with cheese.  

​Roll dough lengthwise and press edges to seal.

Place on baking sheet and bake 35 minutes at 350.

​Slice and serve.

My kids picked out the red peppers from their Stromboli but they liked it.  My husband really loved it and even took the leftovers for lunch the next day.  I love that it was super easy and portable!

Ciao!

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