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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 5- to 6- ounce(s) boneless, skinless chicken breasts, cooked, cut into 1/2-inch cubes |
1 10-ounce package(s) frozen chopped spinach, thawed, drained and squeezed dry |
1 6-ounce jar(s) marinated artichokes, drained, finely chopped |
4 ounce(s) crumbled feta cheese (1 cup) |
2 ounce(s) finely shredded italian cheese blend (1/2 cup) |
2 teaspoon(s) fresh lemon juice |
1 11-ounce package(s) refrigerated french bread dough |
1 egg white, lightly beaten |
Directions:
1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray. In a large bowl, combine chicken, spinach, artichokes, feta, Italian cheese blend and lemon juice; mix well.
2. Roll out bread dough on a lightly floured surface. Spoon chicken mixture on dough to within 1 inch from the edges. Starting at one long edge, roll the dough jelly-roll style, pinching ends and seam to seal.
3. Place dough roll, seam side down, on baking sheet. Brush top of dough with egg white; cut 5 diagonal slits to vent.
4. Bake 30 to 35 minutes or until golden brown. Transfer to a wire cooling rack and let cool 5 to 8 minutes before slicing. Serve warm.
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