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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