Chicken-Chile Stromboli

Chicken-Chile Stromboli
1 can (10 ounces) chunk white and dark chicken in water, drained
1 can (4.5 ounces) chopped green chiles
4 ounces one-third-less-fat cream cheese (Neufchâtel), softened
1/4 cup chopped roasted red bell peppers (from 7.25-ounce jar)
1 tablespoon honey
Dash salt
Dash pepper
1 can (11 ounces) can refrigerated crusty french loaf
1 egg
1 teaspoon water
Dash dried parsley flakes
6 thin strips roasted red bell peppers (from 7.25-oz. jar)
1 tablespoon butter, melted
Dash garlic powder
Heat oven to 350 degrees. Grease cookie sheet.
In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper; mix well.
Remove dough from can; place on lightly floured surface. Carefully unroll dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly reroll dough. Gently press edges to seal; fold ends under. Place loaf on greased cookie sheet.
In small bowl, combine egg and water; beat well. Brush over top of loaf; sprinkle with parsley. Arrange roasted pepper strips about 2 inches apart on top of loaf. With sharp knife, cut 5 or 6 diagonal slices, 1/2 inch deep, on top of loaf.
Bake for 25-30 minutes or until edges are deep golden brown. In small bowl, combine butter and garlic powder. Brush over warm loaf. Cut into slices.
Serves six.
Nutrition values per serving: 290 calories, 11 g fat, 28 g carbohydrates, 2 g fiber, 17 g protein, 85 mg cholesterol, 710 mg sodium.
Debra Kelly, Wheeling