My variation – Chicken BLT Fathead Stromboli

Fathead chicken blt stromboli
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Fathead chicken blt stromboli

As you very well know, here in the The House of Hobbit, we love our fatheads :). Ok, so The Lady sometimes calls ME that but hey, there’s worse things I could be called (and have been, lol). As we’ve already seen, it isn’t just for pizza – you can use it to make traditional stromboli, bread sticks, cheese danish, and other bread-like recipes. Oh, and tonight, I’m having fun! How about a chicken BLT stromboli??? I’ve subbed out the butter for rendered bacon grease to give an additional little kick to the crust. This eliminates the butter and salt normally used. PLUS IT HAS BACON!!! I’ve included the fathead recipe below so you don’t have to go looking for it on my other post, but if  you want traditional stromboli, find it here;

Chicken BLT Fathead Stromboli (serves 4…or two if you like it a lot and have double:) )

  • 140g 2% Milk Mozzarella Cheese (about 1.5 cups, shredded)
  • 4.00 tbsp(s), Almond Meal
  • 3.00 tbsp(s), Coconut-flour
  • 1.00 egg, Large Egg
  • 10.00 oz, Chicken Thighs-Boneless and Skinless – cooked (substitute cooked breast or turkey for a lower-fat result).
  • 2.00 tbsp(s),  Bacon grease (melted)
  • 4.00 tbsp, Mayonnaise
  • 12.00 strips, Bacon – Fried
  • 1/4 cup shredded lettuce
  • 1/2 tomato (I’m using roma)
  • 1/2 cup more mozzarella for filling

First, let’s make the crust. Mix all the dry ingredients in a bowl, then add one well-beaten egg and – for this recipe something a little different – BACON GREASE. Stir until well combined. Set aside. In a separate bowl, melt your mozzarella in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute. Immediately add this to the rest of the mixture and fold it over and over to incorporate as much of the cheese with the others. Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots. Repeat the nuke if you if it starts getting hard to work the cheese. Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high. Place it between two sheets of parchment or silicon baking mats. Press down with your hand to flatten it out as much as you can, then using a rolling pin to roll out the dough in a large rectangle of uniform thickness (about the thickness of two quarters stacked). Trim if needed. Starting at one end, make slices down each side about 1/3rd of the way across. This will let you braid\wrap the dough across the top of the filling. Again, if this isn’t clear and you want pics, see my earlier post – Fathead Stromboli for the win! (opens in new tab).

Mix the chicken in with the mayo until completely coated.

Lay the bacon along the middle of the dough, from one end to the other.

Fathead chicken blt stromboli

Spread the chicken\mayo mixture on top of the bacon, leaving about 3/4″ on either end dry.

Fathead chicken blt stromboli

Top with some more shredded mozzarella (1/2 cup). Fold the the dough over the top, alternating sides all the way down, sealing the ends.

Fathead chicken blt stromboli

Place on baking sheet and pop in the oven for about 20 minutes or until the crust browns up nicely. Remove, let cool for a few minutes, then slice up, top with lettuce and tomato, and serve!!

Fathead chicken blt stromboli

Yes, that is the Lady’s plate with a few extra slices of bacon, Hobbits must do what they have to in order to stay on M’Lady’s good side 🙂

Fathead chicken blt stromboli

Nutritional information (based off my ingredients, double-check!): Calories: 553, Fat: 41g, Protein: 39g, Carbs: 9g, Fiber: 4g, Net Carbs: 5g

Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!

~The Hobbit

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