Preparation:
Preheat oven to 400 degrees F. Season chicken, if desired, 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 cooked chicken, mozzarella, 1/2 cup Ragu Chunky Gardenstyle Pasta Sauce, Parmesan cheese and parsley; set aside.
On lightly floured surface, press dough to form 10 x 12-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 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 Pasta Sauce, heated. |
