The secret to this recipe is the copious amount of franks red hot sauce and Asian sweet and sour sauce. When I make this I usually make 2 at a time so I can have left overs so the recipe is for two. Just cut in half if you only want to make one...but why would you.
2 loaf white bread dough (in the freezer section)
1 lb chicken breast (grilled, boiled, baked or even canned would work)
banana peppers (good quality hopefully)
1 med/large onion sliced or chopped (sweet)
2 cups cheese (mozzarella or sometimes use Mexican mixed blend)
Franks red hot
Sweet and sour sauce
1 egg
Itialian seasoning
pizza sauce or pasta sauce for dipping
On a floured surface take the thawed dough and roll to about 15" long by 8" wide. Place chicken in the center and then add franks and sweet and sour. It is hard to say how much to add but you just have to use your judgement. It might take a couple of times. I like it pretty hot and saucy so I don't really hold back.
Add onion and if sliced try to arrange so they line up with the long side of the dough so when you roll it they don't puncture your dough. Add banana peppers and then cheese. Make sure you don't add the sauce on the top. This will make it harder to roll.
Roll the dough into a cylinder and close the ends. This part can be tough. I like how Stromboli from a restaurant is multiple turns rather than a filled tube but I haven't figured out how to get it that way. I think it is because I add too much stuff and my dough isn't strong enough so I always end up with a filled tube but it is still good so no real worries.
Beat the egg and paint the top of the dough and sprinkle with Italian herbs. I don't really think this adds to the flavor much but it will make it look much better and smell amazing while baking. Cut a few slits in the top for the steam to escape and bake for approx 20-25 minutes at 350.
Enjoy.
