Chicken Roll

Chicken Roll with dipping sauce
Makes 2-3 Rolls

1 store or pizzeria bought pizza dough
1/2 to 3/4 pound thin sliced boneless skinless chicken breast
1 (15oz) can Hunts fire roasted tomatoes
1 (15oz) can Hunts tomato sauce
2 tbs tomato paste
4 cloves of garlic chopped
2 teaspoons red pepper flakes
Italian seasoning
extra virgin olive oil
egg wash
salt and pepper
8 oz mozzarella cheese shredded
2 heaping spoonfuls of grated Parmesan cheese
White corn meal or flour

Preheat oven with pizza stone to 425 degrees. Season chicken breasts with salt and pepper. Coat with olive oil and marinate on a plate or bowl for 10 minutes. Make the sauce: Heat 2 tbs of olive oil in saucepan with chopped garlic. Cook until fragrant but do not burn. Add red pepper flakes cook for another minute. Add fire roasted tomatoes, Italian seasoning, salt and pepper, paste, and sauce to pan. Simmer for at least 10 minutes. Cook chicken in deep skillet until brown and there is no pink in the center of the breasts. Cut into 1/2 thick strips. Add a few ladles of sauce into pan and saute for 5 minutes on low heat. Cut dough into two or three pieces. Roll each one on floured board until it is about 16" long by 8" wide. the center will be with widest and the ends will be a little thinner. Put about a cup of the chicken and tomatoes in the center, widest part of the dough. Add a handful of mozzarella cheese and a spoonful of parmesan on top of the chicken. Brush the inside edges with egg wash and place one end over the toppings (stretch to cover everything), and fold the other end over that. Seal off any openings. Carefully place chicken roll on pizza stone and bake for 15 minutes. Assemble and bake the other chicken roll(s). Cut in half with a cerated knife on a diagonal and serve with a side of sauce.

Note: This will make 2 or 3 rolls depending on the size of the dough and roll you wish to have. For best results allow to rest before cutting open. Reheat on 425 oven for another 10 minutes for a crisper crust.