Chicken Parmesian Stromboli

1 lb. boneless, skinless chicken breast halves
2 tsp. olive or vegetable oil
2 cups shredded mozzarella cheese (about 8 oz.)
1 jar Pasta Sauce
2 Tbsp. grated Parmesan cheese
1 Tbsp. finely chopped fresh parsley (optional)
1 lb. fresh or frozen thawed bread dough

Preheat oven to 400F. Season chicken, if desired, with salt and pepper. In 1 2-inch skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into large shreds. In medium bowl, combine cooked chicken, mozzarella, 1/2 cup Ragú Hearty Pasta Sauce, parmesan cheese and parsley; set aside. On lightly floured surface, press dough to form 10 x 1 2-inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4-inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining Pasta Sauce, heated.

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