Chicken Parmesan Stromboli

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Washing Up
Oct 4, 2004
Chicken Parmesan Stromboli
1 pound boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
2 cups shredded mozzarella cheese (about 8 ounces)
1 jar (1 pound 10 ounces) Chunky Pasta Sauce, divided - or homemade sauce
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
1 pound thawed frozen bread dough

Preheat oven to 400°F. Season chicken with salt and pepper. In 12-inch skillet, heat olive oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into large shreds.

In a bowl, combine chicken, mozzarella, 1/2 cup Pasta Sauce, Parmesan and parsley; set aside.

On greased jelly-roll pan, press dough to form 12×10-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 12×4-inch loaf.

Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices. Heat remaining pasta sauce and serve with stromboli.
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