Chicken and feta stromboli with green olive tapenade

Chef Randy Feltis's twist on the classic Italian turnover is stuffed with green olive tapenade, chicken and feta.

Chef Randy Feltis’s twist on the classic Italian turnover is stuffed with green olive tapenade, chicken and feta.

Chicken and feta stromboli with green olive tapenade

Serves 4

Ingredients:

1 x 10-oz pizza dough
225 grams Maple Lodge deli chicken
225 grams feta, crumbled
1 bag spinach (sauteed with olive oil, salt and pepper)
1 egg

Tapenade
125 grams really good green olives, pitted
1/2 clove garlic
1 oz olive oil
2 green onions
6 basil leaves
Pepper to taste
Anchovies (optional)

Method:

1. Rough chop or pulse all tapenade ingredients to make an awesome, slightly salty paste.

2. Roll out pizza dough and ‎top with chicken, feta and spinach. Then spread with tapenade and gently roll into a long log. Brush with egg wash and seal the sides and ends.

3. Bake at 375 F for 30 minutes. Let rest for 10 minutes, then carve and enjoy.