Chicken Parmesan Stromboli

Source: Jan Taylor

1 pound boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive or vegetable oil
2 cups shredded mozzarella cheese
1 jar spaghetti sauce, divided - or use your own
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
1 pound fresh or thawed frozen bread dough

Preheat oven to 400 degrees F.

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 sauce, parmesan cheese and parsley; set aside.

On greased jellyroll pan, press dough to form 12 x1 0-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.

Makes 6 servings.

ENJOY!