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
- Preheat oven to 400 degrees. Season chicken, if desired, with salt and pepper.
- 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.
- In medium bowl, combine cooked chicken, mozzarella, 1/2 cup pasta sauce, Parmesan cheese and parsley; set aside.
- On lightly floured surface, press dough to form 10 x 12-inch 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 in ends and pinch to seal.
- Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4-inch loaf.
- 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.
- Cut Stromboli into slices and serve with remaining pasta Sauce, heated.
Source: Adapted from Ragu