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PESTO CHICKEN STROMBOLI

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well
  • 1 cup shredded Italian blend or mozzarella cheese
  • 1/3 cup chopped red onion
  • 3 tablespoons prepared basil pesto
  • 1-1/2 cups shredded rotisserie chicken
  • 1 pkg (13.8 oz each) refrigerated pizza crust dough
  • 1 tablespoon Culinary Circle Grated Parmesan Cheese
DIRECTIONS

Preheat oven to 400°F. Spray large baking sheet with cooking spray; set aside. Stir together drained tomatoes, Italian cheese, onion and pesto in medium bowl. Add chicken; stir to combine.

Unroll pizza dough on baking sheet; press into 14x10-inch rectangle. Spread chicken mixture evenly over dough to within 1-inch of each edge. Roll up, starting with a long edge, to enclose filling. Place seam side down. Fold ends under, pinching together to seal. Sprinkle Parmesan cheese over top of dough.

Bake 30 minutes or until golden brown. Cool 5 minutes; cut into 12 slices.