|Prep Time||5 min|
|Cook Time||45 min|
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
- Preheat oven to 400°. Season chicken, if desired, with salt and pepper.
- 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.
- Combine cooked chicken, mozzarella, 1/2 cup Sauce, Parmesan cheese and parsley in medium bowl; set aside.
- 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.
- 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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