CHICKEN PARMESAN STROMBOLI

1 lb boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp ground black pepper
2 tsp oil
2 cups shredded mozzarella cheese
1 (14 oz) jar Ragu Chunky Garden Style Pasta Sauce, divided use
2 tbsp parmesan cheese
1 lb bread dough (fresh or frozen, thawed)

Preheatoven 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 Ragu Sauce and parmesan cheese; set aside.

On greased jelly-roll pan, press dough to form 12x10 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 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 sauce and serve with stromboli.

Servings: 6
Source: Ragu Family Favorites