Guy and Hunter Fieri Eat Chicken Parm Stromboli | Diners, Drive-Ins and Dives | Food Network

So, Hunter and I are right off the Strip in Las Vegas, and Hunter, when you were going to UNLV, what was one of your favorite places to eat at? Oh, pizza joints. Always. Exactly. But out of 10 pizza joints, how many are great? You like one. How do you find that great place? Dad, it's easy. You watch Triple D. Ha ha, that's my boy. This is Marsigliano's Pizzeria and More. Two minutes to serve. When I find something good like this, I tell everybody. Sam, grab me another 18-inch dough, please. Richie is salt of the earth. He does it right. He does it with a smile. He doesn't want customers. He wants family. But Richie Marsigliano walked away from his family's pizza business as a kid on Staten Island, only to come full circle in Vegas after a tough life lesson. You got in some trouble. Yes. Went away for a couple years. Yes. So, when you got out, your first job was working for Chuck? At the barbecue place. John Maltz. John Maltz. As a dishwasher. He said to me, you're a great worker, but your life sucked. You now own a restaurant that's being featured on the Food Network. Yes, I am. Dude, that's insane. Here's your chicken parm stromboli. The chicken parm stromboli takes his tender chicken, his marinara, he wraps it around with delicious crust from the pizza. It's absolutely amazing. One type of dough? Yes, one type of dough. I'm going to add the water first. Activate the yeast, let it twirl around. Twirl. That's twirling, isn't it? Show me twirl. Here, do a twirl. No, I don't do twirls. No, no, no. Here, I'll do a twirl. And then we're going to put all the seasonings in. Onion. Onion powder? Never seen the onion powder. Sugar. And the salt. Caputo flour. That'll twirl for 15 minutes. It'll come out, we'll let it proof. Maybe an hour. Then we portion it out. And then how long are we going to let it rest? One day. Now what are we into? Marinara sauce. Let's start browning the garlic. We're going to blend celery and onions. Pepper. Red and green bell pepper in the marinara. Of course. This is getting good. I take my red wine. Stop the garlic from burning. Get this all good going. Get this all good going. Tomatoes. Parsley. Granulated garlic. Black pepper. Oregano. Some more onion powder. You and your onion powder. Sugar. Fresh basil. It's going to cook for like two and a half hours. All right. Into chicken parm. Just filet it nice here like that. Pound it. AP flour. Do a little egg wash like this. Italian breadcrumbs. Put them in the fryer. All right. Let's hear it, chef. I'm going to dice it into nice little pieces like this. Get my pizza dough. Now I'm just going to open this all up. Take some mozzarella cheese. Chicken breast ricotta cheese in here. The marinara sauce that we made. Roll this over. We're going to come in here, 500 degrees, for maybe about eight minutes. Here's this. Here's that. Then we got to dress it up. Garlic butter. Little Parmesan cheese. Parsley. Cut it up. And I'm going to present it to you. Great crust. I'm going to take a bite. Why can't I be part of this? You're not from Triple D land. Yes, I am. Yes, I am. The onion, it stings all the way through. Gives you that little kick. It's very hearty. And the marinara, nice, fresh, clean. I think it's dynamite. Load it in that chicken. Load it up. The stromboli has got the right amount of meat inside. It's just like a giant pizza in your hand.