CHICKEN STROMBOLIS

• 1 16oz. package of Tiseo's frozen dough

• 2 cups white and dark chicken cut up

• 1 onion diced

• 4 ounces 1/3-less-fat cream cheese, softened

• 1/4 cup chopped roasted red bell peppers

• Veggies you desire

• Dash salt

• Dash pepper

• 1 egg

• 1 teaspoon water

• Dash dried parsley flakes

• 6 thin strips roasted red bell peppers

• 1 tablespoon butter, melted

• Dash garlic powder

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Directions:

1. Heat oven to 375 degrees F. Grease cookie sheet. In medium bowl, combine chicken, veggies, cream cheese, 1/4 cup roasted peppers, salt and pepper; mix well.

2. Remove dough from package; place on lightly floured surface. Knead or roll out dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly re-roll dough. Gently press edges to seal; fold ends under. Place loaf on greased cookie sheet.

3. In small bowl, combine egg and water; beat well. Brush over top of loaf; sprinkle with parsley. Arrange roasted pepper strips and onions about 2 inches apart on top of loaf. With sharp knife, cut 5 or 6 diagonal slices, 1/2 inch deep, on top of loaf.

4. Bake at 375 degrees F for 25 to 30 minutes or until edges are deep golden brown. In small bowl, combine butter and garlic powder. Brush over warm loaf. Cut into slices.