Get ready to wow the crowd with this Plant-Based Chicken Parmesan Stromboli made with Panacheeza! It's everything you love about the classic Italian favorite—crispy chicken-style protein, rich marinara, and melty, savory Panacheeza—all wrapped up in golden, fluffy dough. Quick to prep and easy to bake, this Stromboli is perfect for weeknight dinners, game-day gatherings, or anytime you want comfort food that satisfies without the dairy. One bite and you'll see why it's a fan favorite!
Serves 4
Ingredients
2 frozen breaded plant-based chicken tenders, chopped to bite sized pieces
½ lb (8 oz) Pizza dough
2 cups shredded plant based mozzarella cheese
¾ cup Panacheeza
1-2 tbsp olive oil
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon pepper
3 sprigs of fresh basil, chopped
1 cup Marinara sauce, warmed
Directions
- Prepare chicken breasts according to package directions.
- Preheat the oven to 400°.
- Stretch pizza dough from both ends before rolling to create elongated shape for Stromboli preparation.
- Once dough has been stretched out to fit your sheet pan, line with parchment paper and spray with olive oil to prevent sticking.
- Place pizza dough onto the pan and stretch all corners over the lip of the pan, we are going to use this slack dough to fold over the ingredients once prepared.
- Layer crust with 4-5 tablespoons of sauce, mozzarella, Panacheeza, chicken and basil to within 1/2 in. of edges.
- Fold edges over your crust.
- Roll up your crust jelly-roll style, starting with a short side. Make sure you pinch at the seam to seal and tuck ends under as you are rolling.
- Once your crust is rolled up, move to the center of the pan for basting.
- Combine olive oil, garlic powder, oregano and pepper and brush over top of your Stromboli.
- Shake Panacheeza overtop your seasoned oil mixture on the Stromboli
- Bake for 20-25 minutes or until the crust is a dark golden brown.
- Let stand 5-10 minutes before slicing.
- Serve with marinara sauce for dipping.
-
Enjoy!