Slow Cooker Italian Chicken Marinara and Kale Greens is a such delicious meal that is both hearty and easy on the budget. It offers a low carb alternative straight out of the slow cooker! But you can stretch the budget even more by adding Orzo pasta to make it extra filling!
Slow Cooker Italian Chicken Marinara and Kale Greens
Oh my goodness! Y’all are going to absolutely adore this Austin Cheesesteak Stromboli Ring. It is a perfect dish to serve when entertaining guests for watching football or just when you have a bunch of hungry kiddos. The horseradish cheddar and Havasu peppers take this Stromboli to the next level and makes this gorgeous dish.
Preheat olive oil in a large cast iron skillet. Prepare all peppers and onions.
Sauté in pan. Add salt and pepper to taste.
Roll pizza dough out on a lightly floured surface.
Layer roast beef, cheddar, peppers and onions. Fold both sides of dough over the filling ingredients.
Make two of these.
Place both Stromboli on a parchment paper lined baking sheet, end to end, forming a ring.
Using a pastry brush, lightly brush the top and sides with half n half.
Sprinkle kosher salt & fresh cracked pepper on top.
Bake at 400 degrees for 10 minutes, until golden brown.
Prepare the ranch dip according to the package directions substituting half of the sour cream for Greek yogurt. (8 ounces sour cream, 8 ounces Greek yogurt). Add the horseradish. Stir well.
Warm the marinara sauce in a small saucepan on low heat and serve in individual dipping cups.