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Chicken-Chile Stromboli


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Rate this recipe 4.3/5 (4 Votes)
Chicken-Chile Stromboli 1 Picture


  • 1 (10-oz.) can chunk white and dark chicken in water, drained
  • 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
  • 4 oz. 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/4 cup chopped roasted red bell peppers (from 7.25-oz. jar)
  • 1 tablespoon honey
  • Dash salt
  • Dash pepper
  • 1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
  • 1 egg
  • 1 teaspoon water
  • Dash dried parsley flakes
  • 6 thin strips roasted red bell peppers (from 7.25-oz. jar)
  • 1 tablespoon butter, melted
  • Dash garlic powder


Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

1) Heat oven to 350°F. Grease cookie sheet. In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper; mix well.
2) Remove dough from can; place on lightly floured surface. Carefully unroll dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly reroll dough. Gently press edges to seal; fold ends under. Place loaf on greased cookie sheet.
3) In small bowl, combine egg and water; beat well. Brush over top of loaf; sprinkle with parsley. Arrange roasted pepper strips about 2 inches apart on top of loaf. With sharp knife, cut 5 or 6 diagonal slices, 1/2 inch deep, on top of loaf.
4) Bake at 350°F. for 25 to 30 minutes or until edges are deep golden brown. In small bowl, combine butter and garlic powder. Brush over warm loaf. Cut into slices.

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