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Chicken Parmesan Stromboli




Source of Recipe


Mama's Cookbook - Ragu Sauces


Recipe Introduction


The original recipe calls for Hearty Robust Blend Pasta Sauce. I used homemade or whatever version of Ragu in a jar. It also called for fresh or frozen bread dough. I used Pillsbury Pizza Dough (refrigerator section).


Recipe Link: http://cgi.eat.com/cookbook/chicken/chicken-parmesan-stromboli.html

List of Ingredients




1 - 1 1/2 lb. boneless, skinless chicken breast halves
2 tsp. olive or vegetable oil
2 cups shredded mozzarella cheese (about 8 oz.)
1 jar (28 oz.) Ragu Hearty Robust Blend Pasta Sauce or your own choice or sauce
2 TBSP. grated Parmesan cheese
1 TBSP. finely chopped, fresh parsley (optional)
1 lb. fresh or frozen thawed bread dough OR PILLSBURY PIZZA DOUGH
Cooked spaghetti or pasta shape as a "go with"

Recipe



In a 12-inch skillet, heat oil over medium-high heat and brown chicken (cook through). Remove chicken from skillet and let cool. Pull into large shreds, ground in food processor or chop fine with knife.
In a large bowl, combine cooked chicken, mozzarella, 1/2 - 3/4 cup spaghetti sauce, parmesan cheese and parsley (if desired). Set aside.
(Original recipe: * On lightly floured surface, press dough to form 10x1/2-inch rectangle)
My version: Spread Pillsbury dough to 13"x9" or a bit larger (larger size on 13"x9" pan must be curved to fit.) After spreading out dough, put chicken-cheese-sauce mixture down center of dough. Gently pull one long-side into center (fixing any holes in the dough), then overlap with the other side (fixing holes in dough); pinch seam to seal. Pinch ends to seal. VERY GENTLY turn over so that pinched seam from long-side overlaps is on the bottom of the cookie sheet - tuck pinched ends under, if able. Bake 35 minutes or until golden brown Cut into slices and serve with extra sauce (and pasta and sauce).