Aaron McCargo Jr. has a knock-your-socks-off recipe for chicken and broccoli Stromboli that you won't even know is low sodium. We've got the recipe below, but for more low sodium recipes from Aaron, check out Fresenius.
1 pound store-bought pizza dough (Note: dough can be purchased at some local pizzerias as well as grocery stores)
2 cups fresh broccoli florets, blanched
2 cups diced cooked chicken breast
1 cup shredded low-salt mozzarella cheese
1 tablespoon fresh garlic, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon crushed red pepper flakes
2 tablespoons flour
2 tablespoons olive oil
Preheat oven to 400° F.
Mix chicken, cheese, pepper flakes, broccoli, garlic and oregano in large bowl and set aside.
Dust tabletop with flour and roll out dough until you reach an 11” x 14” rectangular shape.
Place chicken mixture about 2 inches from the edge of the dough, along the longest side.
Roll and pinch the ends and seam until tightly sealed (a fork can be used to crimp edges for a tight seal).
Brush the top with olive oil and make 3 small slits on the top of the dough.
Bake 8–12 minutes or until golden brown on lightly oiled baking sheet tray.
Remove, let sit for 3–5 minutes, then slice and serve.