Alfredo Stromboli Food

CHICKEN ALFREDO STROMBOLI

Chicken Alfredo Stromboli image

I combined my favorite fettuccine Alfredo recipe with the chicken Alfredo pizza from a restaurant and came up with this filling, open-faced sandwich. -Tracy Haven, Henryville, Indiana.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 mini French bread baguette (5 ounces), halved lengthwise
6 ounces boneless skinless chicken breast, cubed
1 teaspoon olive oil
4 teaspoons butter, softened, divided
1/3 cup canned mushroom stems and pieces, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

Place bread, cut side up, on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until lightly toasted; set aside., In a small skillet, saute chicken in oil and 1 teaspoon butter until no longer pink. Add the mushrooms, salt, garlic powder and pepper; heat through., In a small bowl, combine the sour cream, Parmesan cheese and remaining butter; spread over bread halves. Top with chicken mixture and sprinkle with mozzarella cheese. Broil for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 613 calories, Fat 26g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1249mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein.

ALFREDO VEGGIE STROMBOLI

Alfredo Veggie Stromboli image

Your entire dinner is wrapped up in dough and baked to perfection. I loaded it with veggies for a meatless meal and used a seasoned cream cheese instead of sauce.

Provided by Tara Teaspoon

Categories Main Course

Time 1h10m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
8 oz sliced mushrooms
1 cup artichoke hearts (canned or frozen - thawed)
6 sun-dried tomatoes (finely chopped)
7 oz mozzarella (1¾ cups low-sodium shredded mozzarella)
1 pkg pkg frozen pizza dough (2-lb loaf, thawed)
Flour for work surface
½ cup Philadelphia Cream Cheese (5 oz)
2 tsp Italian seasoning

Steps:

Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook until golden, 6 to 8 mi; remove from heat. Pat artichoke hearts dry with paper towels and coarsely chop. Combine mushrooms, artichokes, sun-dried tomatoes and shredded cheese; set aside.
Heat oven to 400°F with rack in the upper third. Working with half the dough at a time, roll into an 8-by-12-inch rectangle on a lightly floured surface. Mix together the cream cheese and Italian seasoning. Spread half the cream cheese mixture on dough, leaving a 1-inch border. Sprinkle with half the mushroom mixture.
Fold dough over filling and pinch to seal the seam and ends. Place on a parchment-lined baking sheet, seam side down. Repeat with remaining dough and ingredients. Cut a few deep vents in the top of each roll and bake for 30 min; tent loosely with foil, then bake until cooked through, 10 min more.

Nutrition Facts : Calories 500 kcal, Fat 17.5 g, ServingSize 1 serving

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