Chicken-Chile Stromboli

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

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Servings 6

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( 26 ) Ratings

26 Ratings

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Bake-Off® Contest 40, 2002

Debra Kelly

Wheeling, Illinois

ingredients 14
Prep Time 15 min
Total Time 45 min

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

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Directions

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.