Pizza / Stromboli Rolls

We have pizza always so thought of doing some twist of it n done this Pizza roll / Stromboli filled with chicken or any filling  can use according to each one taste.


Ingredients :

Chicken breast 250 grm ( cut into long strips)
Olive oil 1 tbsp.
Medium size onion 1 piece.
green bell pepper, seeded and diced
Carrot 1 cut into strip.
Soya sauce mild sweet 1 tbsp.
Tomato sauce  1 tbsp.
Chilly & garlic sauce 1 tbsp.
mozzarella cheese
Favorite pizza sauce.
egg, 1 lightly beaten


Preheat oven to 400.

In a large pan,  add onion, little brown then add carrot sauté, chicken and green pepper, chicken and sauté for a while then add soya sauce and chilly & garlic sauce salt according to taste, sauté till chicken done dont over cook.

Roll the pizza dough out on a floured work surface. Spoon half the sauce over the dough, followed by the Chicken filling mozzarella cheese.

Start at one end and roll the dough up, being careful not to let the innards spill out.

Place both on a baking sheet,  cut slices in the top, not deep. Keep for 20 minutes.

Brush the pizza roll  with the egg wash / milk. This will make the crust good and pretty and browned.

Bake the pizza roll for about 25 minutes, until the dough is cooked through and golden brown on top.



Pizza roll / Stromboli Dough:


2 cup flour ( I use 1  1/2 cup wheat flour n 1/2 cup white flour/maida.
1 teaspoon fine  salt
1 tbs. dry yeast.
1 tablespoon golden caster sugar
2 tablespoons extra virgin olive oil
1/2 cup  water & 1/2 cup milk


Method :

Sieve the flour and salt on to a clean work surface and make a well in the middle.

In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.


Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 2 balls as you want to make pizzas roll.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. roll the dough out into rough circles, about 0.5cm thick, and put pizza sauce then put the Chicken fill mozzarella cheese n roll. and keep for 20 minutes then egg wash and add kolonji seeds or sesame seeds (I use egg yoke only not whole egg / u can use milk as well instead of egg).

Have a fabuloso weekend!

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