These dishes pull chicken legs in different directions

Stromboli is Philadelphia’s answer to the calzone, an Italian treat made by forming a half moon with pizza dough and filling it with traditional pizza toppings. Typically loaded with mozzarella and pepperoni, stromboli is shaped more like a burrito than a calzone. Start by stretching pizza dough with your hands (you don’t have to make it; many markets and pizza shops sell the dough by the pound), taking care not to tear any holes. Once the dough grows to a size that no longer seems manageable, set it on a baking sheet, and continue stretching until it fills the pan.

Mix leftover, shredded, chicken and cacciatore sauce with bottled barbecue sauce and mozzarella. Mound the filling in the center of the dough and seal it. Brush with an egg wash so the top browns. Once the stromboli bakes, let it cool for a few minutes. If you slice it too hot, the pieces will not hold together. Don’t fret over minor blowouts; simply tuck the filling back inside with a spoon. Serve with a salad, so you get nutrition plus comfort.