Preparation:
Preheat oven to 400 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 Ragu Pasta
Sauce,
Parmesan Cheese and parsley; set aside.
On greased jelly roll pan, press dough to form 12x10 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. |
