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Chicken-Chile Stromboli

(23)
  3 reviews
  • 15 min prep time
  • 45 min total time
  • 14 ingredients
  • 6 servings
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Sandwich shop specials are easy when you've got the dough!

Bake-Off® Contest 40, 2002
Debra Kelly
Wheeling, Illinois

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
290
% Daily Value
Total Fat
11g
17%
Saturated Fat
6g
30%
Cholesterol
85mg
28%
Sodium
710mg
30%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Protein
17g
17%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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