Chicken Parmesan Stromboli
From designerliz 16 years ago
- 35 minutes to make
- Serves 6
This dish is like a roll sandwich with chicken and cheese filled.
Ingredients
- 1 pound boneless, skinless chicken breast halves shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 2 teaspoons olive or vegetable oil shopping list
- 2 cups shredded mozzarella cheese (about 8 ounces) shopping list
- 1 jar (28 ounces) RAGU Chunky Gardenstyle pasta sauce, divided shopping list
- 2 tablespoons grated parmesan cheese shopping list
- 1 tablespoon finely chopped fresh parsley shopping list
- 1 pound fresh or thawed frozed bread dough shopping list
How to make it
- Preheat oven to 400 F. Season checken 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 meduim bowl, combine chicken, mozzarella cheese, 1/2 cup Ragu Chunky Gardenstyle Sauce, Parmesan cheese, and parsley; set aside.
- On greased jelly-roll pan, press dough to from 12 x 10-inch rectangle. Arrange chicken mixture down center of dough. Cover filling, bringing one long side into center, then overlap with other long side; pinch seam to seal. Fold in 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 pasta sauce with stromboli.
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