Chicken Parmesan Stromboli
|Boneless, skinless chicken breast halves||1 Pound|
|Ground black pepper||1⁄4 Teaspoon|
|Vegetable oil/Olive oil||2 Teaspoon|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Chunky garden style pasta sauce||28 Ounce, divided (1 Jar)|
|Grated parmesan cheese||2 Tablespoon|
|Finely chopped fresh parsley||1 Tablespoon|
|Frozen bread dough/Fresh bread dough||1 Pound, thawed|
Preheat oven to 400°F. Season chicken with salt and pepper. In 12-inch skillet, heat oil over medium-high heat and cook chicken until juices run clear. Remove chicken from skillet and let cool; pull into large shreds.
In medium bowl, combine chicken, mozzarella cheese, 1/2 cup Chunky Gardenstyle Pasta Sauce, Parmesan cheese and parsley; set aside.
On greased jelly-roll pan, press dough to form 12 x 10-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 pan, seam-side down. Gently press in sides to form 12x4-inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices. Heat remaining pasta sauce and serve with stromboli.