Chicken Chile Stromboli

Name: Chicken Chile Stromboli
Ingredients: 1 (10 ounce) canchunk canned chicken, drained; 1 (4 1/2 ounce) canchopped green chilies; 4 ounces low-fat cream cheese, softened; 14 cup chopped red bell pepper (canned or fresh); 1 tablespoon honey; 1 dash salt; 1 dash pepper; 1 (11 ounce) canrefrigerated French bread dough; 1 egg; 1 teaspoon water; 6 pieces roasted red peppers, thin strips (from a jar); 1 tablespoon butter, melted; 1 dash garlic powder; parsley (optional)

14 ingredients

14 steps

Ingredients

1 (10 ounce) canchunk canned chicken, drained
1 (4 1/2 ounce) canchopped green chilies
4 ounces low-fat cream cheese, softened
14 cup chopped red bell pepper (canned or fresh)
1 tablespoon honey
1 dash salt
1 dash pepper
1 (11 ounce) canrefrigerated French bread dough
1 egg
1 teaspoon water
6 pieces roasted red peppers, thin strips (from a jar)
1 tablespoon butter, melted
1 dash garlic powder
parsley (optional)

Directions

1

Preheat oven to 350 degrees F and grease cookie sheet.
2

Combine chicken, chile, cream cheese, 1/4 cup bell peppers, honey, salt and pepper and mix together.
3

Remove dough from can and place on lightly floured surface.
4

Unroll dough and spread chicken mixture evenly on it to about 1 inch of edges.
5

Carefully reroll dough and gently press eddges to seal; folding ends under.
6

Place loaf on cookie sheet.
7

In another bowl, combine egg and water and beat well.
8

Brush over top of loaf.
9

Sprinkle with parsley.
10

Arrange pepper strips about 2 inches apart on top of loaf.
11

Use a sharp knife to cut 5-6 diagonal slices, 1/2 inch deep on top of the loaf.
12

Bake for 25-30 minutes or until edges are deep golden brown.
13

Combine butter and garlic powder and brush over warm loaf.
14

Cut into slices and serve.