Crispy Chicken Cordon Bleu Stromboli

• Meat

  • 6 thin slices Deli ham
  • 13 oz Tyson crispy chicken strips

• Produce

  • 1 Italian parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Ranch dressing

• Baking & Spices

  • 1 Ready to use pizza dough, fresh

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 4 oz Provolone cheese

Found on plattertalk.com

Description

Ingredients

• 1 fresh, ready to use pizza dough
• 13 oz. (1/2 package) Tyson Crispy Chicken Strips
• ¼ cup olive oil
• 1 cup Ranch dressing, plus more to use as dipping sauce
• 6 thin slices of deli ham
• 4 oz (about 4 pieces) provolone cheese
• 1 egg, beaten, for wash
• fresh Italian parsley, chopped for garnish (optional)

Directions

• Preheat oven to 400 degrees F.
• Heat olive oil in large saute pan over high heat.
• Place chicken strips in hot oil, about 2 minutes on each side, just long enough to crisp. Remove from heat and set aside.
• Roll pizza dough out on parchment paper, to rectangle shape, about 11 x 13.
• Spread Ranch dressing evenly on dough.
• Place chicken on rolled-out , making a center row, lengthwise.
• Evenly distribute ham over chicken, then place cheese over ham.
• Cut each side of pizza dough into 1 strips.
• Stating on one end, fold the top end first, then bring the strips from each side to make criss-cross pattern one strip at a time.
• As you get to the other end, fold the end and finish the final 1-2 last strips to secure.
• Brush with egg wash.
• Use pizza peel to transfer stromboli (on parchment paper) to hot stone. (This will provide for a crispy bottom crust.)
• Bake 15 - 20 minutes or until crust is golden brown.
• Serve with Ranch dressing and garnish with Italian parsley, if desired.