jar (1 pound 10 ounces) RAGÚ® Chunky Pasta Sauce, divided
2
tablespoons grated Parmesan cheese
1
tablespoon finely chopped fresh parsley
1
pound fresh or thawed frozen bread dough
1. 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.
2. In medium bowl, combine chicken, mozzarella cheese, 1/2 cup Ragú Chunky Pasta Sauce, Parmesan cheese and parsley; set aside.
3. 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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