Chicken Parmesan stromboli

Serves 6 people

Ingredients

1 lb. boneless, skinless chicken breast halves

2 tsp. olive oil

2 cups shredded mozzarella cheese (about 8 oz.)

1 10 oz. jar pasta Sauce

2 Tbsp. grated Parmesan cheese

1 Tbsp. finely chopped fresh parsley (optional)

1 lb. fresh or frozen thawed bread dough

Instructions

1. Preheat oven to 400 degrees. Season chicken, if desired, with salt and pepper.
2. In 12-inch skillet, heat olive oil over medium-high heat and cook chicken until thoroughly cooked. Remove chicken from skillet and cool slightly; shred chicken.
3. In medium bowl, combine cooked chicken, mozzarella, 1/2 cup pasta sauce, Parmesan cheese and parsley; set aside.
4. On lightly floured surface, press dough to form 10 x 12-inch rectangle.
5. Arrange chicken mixture down center of dough.
6. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal.
7. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4-inch loaf.
8. Bake 35 minutes or until dough is cooked and golden. (*Note: This recipe can be made several hours ahead. Slice stromboli and refrigerate. When ready to serve, reheat slices on baking dish at 250 degrees until warm.
9. Cut Stromboli into slices and serve with remaining pasta Sauce, heated.

Source: Adapted from Ragu

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