Bake-Off® Contest 40, 2002
Wheeling, Illinois

Chicken-Chile Stromboli

Sandwich shop specials are easy when you've got the dough!

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  • prep time 15 min
  • total time 45 min
  • ingredients 14
  • servings 6
 

Ingredients

1
(10-oz.) can chunk white and dark chicken in water, drained
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
4
oz. 1/3-less-fat cream cheese (Neufchâtel), softened
1/4
cup chopped roasted red bell peppers (from 7.25-oz. jar)
1
tablespoon honey
Dash salt
Dash pepper
1
(11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1
egg
1 teaspoon water
Dash dried parsley flakes
6
thin strips roasted red bell peppers (from 7.25-oz. jar)
1
tablespoon butter, melted
Dash garlic powder

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease cookie sheet. In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper; mix well.
  • 2 Remove dough from can; place on lightly floured surface. Carefully unroll dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly reroll 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 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 350°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.
  • 1 Heat oven to 350°F. Grease cookie sheet. In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper; mix well.
  • 2 Remove dough from can; place on lightly floured surface. Carefully unroll dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly reroll 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 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 350°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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
290
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
85mg
85%;
Sodium
710mg
710%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 1 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.