Tuscan Stromboli

By Booper-2

Ingredients

• 1 can Pillsbury® refrigerated classic pizza crust
• 4 oz (half of 8-oz package) cream cheese, softened
• 1/3 cup sun-dried tomatoes in oil, sliced
• 15 slices (1 1/2-inch size) pepperoni
• 2 tablespoons finely chopped red onion
• 1/2 cup drained finely chopped artichoke hearts (from 14-oz can)
• 1 cup cooked chicken, diced
• 4 oz fresh mozzarella cheese, diced (about 1 cup)
• 1 teaspoon McCormick® Italian Seasoning
• 1 teaspoon McCormick® Garlic Salt
• 1 tablespoon Crisco® Pure Olive Oil
• 1/2 teaspoon McCormick® Rosemary Leaves

Preparation

Step 1

Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough; press dough into 15x9-inch rectangle.

In small bowl, combine cream cheese and sun-dried tomatoes; mix well. Spread over dough to within 1/2 inch of edges. Top with pepperoni, onion, artichokes, chicken and mozzarella cheese. Sprinkle with Italian seasoning and 1/2 teaspoon of the garlic salt. Starting on 1 long side, roll up. Press seam firmly to seal. Place, seam side down, on cookie sheet. Brush top with olive oil. Sprinkle with remaining 1/2 teaspoon garlic salt and rosemary; press rosemary into dough.

Bake 20 to 30 minutes or until deep golden brown. Cool 10 minutes.