Recipe courtesy of Pillsbury Bake-Off

Chicken-Chile Stromboli

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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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 (Neufchatel), 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


  1. Heat oven to 350 degrees F. Grease cookie sheet. In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper; mix well. 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. 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. Bake at 350 degrees 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.
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