Chicken Parmesan Stromboli

By draingal

Ingredients

• 1 pound boneless, skinless chicken breast halves
• 2 teaspoons olive or vegetable oil
• 2 cups shredded mozzarella cheese (shout 8 ounces)
• 1 jar (28 ounces) Ragu Chunky Gardenstyle Pasta Sauce
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon finely chopped fresh parsley (optional)
• 1 pound fresh or frozen thawed bread dough

Preparation

Step 1

Preheat oven to 400F. Sprinkle 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 bowl, combine cooked chicken, mozzarella, 1/2 cup Ragu Chunky Gardenstyle 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. Cut stromboli into slices and serve wills remaining pasta sauce, heated.

Makes 6 Servings