Chicken Parmesan Stromboli
boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons oil
shredded mozzarella cheese
1 jar ragu chunky garden style
pasta sauce - divided
2 tablespoons parmesan cheese
1 pound bread dough - fresh or frozen
Preheat oven to 400ºF.
Season 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 medium bowl, combine chicken, mozzarella cheese, 1/2 cup
Ragu Sauce and parmesan cheese; set aside.
On greased jelly-roll pan, press dough to form 12x10
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 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 sauce and serve with stromboli.