Spinach-Chicken Stromboli

 Spinach-Chicken Stromboli

1 refrigerated pizza crust

2 teaspoons olive oil, divided

1 1/2 teaspoon Italian Seasoning

3 1/2 tablespoons canned Parmesan cheese, divided

1 1/2 cups shredded mozzarella cheese

2 cups loosely packed spinach leaves

8 ounces shredded, cooked chicken breast (about 2 cups)

2 Roma tomatoes, diced

Favorite pasta sauces for dipping

Preheat oven to temp indicated on the dough package.

Roll pizza dough into a 12 x 15 inch rectangle.  Brush surface with 1 1/2 teaspoons olive oil.  Evenly sprinkle Italian   seasoning & 2 Tablespoons Parmesan over the entire surface of the dough. Keep remaining seasoning for topping.  Evenly spread spinach leaves, shredded chicken and tomatoes over the dough (keep 1 inch from edges).  Working from the long end of the rectangle roll up from one end to the other.  Pinch seam and end shut.  Place seam-side down on baking sheet sprayed lightly with nonstick spray.  Brush remaining 1/2 teaspoon olive oil on top and sprinkle withremaining Parmesan cheese.  Gently cut 3 slits along the top of the Stromboli.

Bake in preheated oven for 15-20 minutes or until the top is golden brown. 

Cool 10-15 minutes before slicing into 1-inch slices. 

Serve with marinara and/or Alfredo sauce for dipping. 

http://www.ourbestbites.com/