Chicken Stromboli

Chicken Parmesan Stromboli

1 pound boneless skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons oil

2 cups shredded mozzarella cheese

1 jar ragu chunky garden style pasta sauce – divided

2 tablespoons parmesan cheese

1 pound bread dough – fresh or frozen

Preheat oven to 400ºF.

Season chicken with salt and pepper. In 12-inch skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into large shreds.

In medium bowl, combine chicken, mozzarella cheese, 1/2 cup Ragu Sauce and parmesan cheese; set aside.

On greased jelly-roll pan, press dough to form 12×10 rectangle.

Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold ends and pinch to seal. Arrange on pan, seam side down. Gently press in sides to form 12 x 4 inch loaf.

Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices.

Heat remaining sauce and serve with stromboli.

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