Chicken Parmesan Stromboli

Your favorite pizzeria is a great place to pick up fresh bread dough...or try your local supermarket.


  • 1 lb. boneless, skinless chicken breasts
  • 2 tsp. olive oil
  • 2 cups shredded mozzarella cheese (about 8 oz.)
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. finely chopped fresh parsley leaves (optional)
  • 1 lb. fresh or frozen thawed bread dough


  1. Preheat oven to 400°. Season chicken, if desired, with salt and pepper.
  2. Heat olive oil in 12-inch skillet over medium-high heat and cook chicken until thoroughly cooked. Remove chicken from skillet and cool slightly; shred chicken.
  3. Combine cooked chicken, mozzarella, 1/2 cup Sauce, Parmesan cheese and parsley in medium bowl; set aside.
  4. Press dough to form 10 x 12-inch rectangle on lightly floured surface. 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.
  5. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining Sauce, heated.
TIP: Stromboli can be prepared up to 1 day ahead. Tightly wrap uncooked stromboli in plastic wrap and refrigerate until ready to bake. Bake as above.

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