

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
Directions:
-
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.
-
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.
-
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.
-
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.