Recipe for a grilled New York style chicken roll:
If you’ve never had one it’s chicken parmigiana, but instead of being on a roll like a sandwich or on a plate with pasta, this is baked into a pizza dough so think of it as a chicken parmigiana calzone.
First take a thin chicken cutlet, bread and pan fry it until browned and set aside to cool, then cut into strips.
While that is being done preheat your grill with the pizza pan to 400 degrees and for added flavor get some smoke going.
Roll out your pizza dough, sprinkle the bottom with mozzarella cheese, place the chicken strips in the center of the dough and spoon on some marinara and top with mozzarella cheese, fold over the dough making sure that the edges do not have any sauce on them pinch the edges to close and cut away any excess dough, and cut two small slices on the top to let steam get out, and finally lightly baste with an egg wash.
Sprinkle the pizza pan with some corn meal and place on the stone and bake until golden brown about 30 minutes. Check every 5 minutes and rotate around the grill.
Grilling tips from Ernie Adler:
When deciding what to buy for your outdoor cooking experience put some serious thought into the process:
- How many people do you cook for or want to cook for?
- Do you want a stand-alone grill or can you accommodate an grilling island on your deck, patio, or backyard?
- What items are included and what accessories are available?
- What’s my budget?
The accessory market for grilling and barbecue is exploding but there are certain core items every outdoor cook should have:
- For utensils: long tongs and spatula, an instant read meat thermometer, a whisk, mixing bowls, plastic ramekins, a spray bottle, long high-heat silicone gloves, “bear claws” for pulling meat, small and large aluminum pans, and a big roll of aluminum foil.
- Cast iron cookware which will go right on the grill.