CHICKEN AND BROCCOLI STROMBOLI

This is another no-brainer, "I've just walked in the door and need dinner on the table pronto" idea.

1 can thin crust pizza dough
1 head broccoli, trimmed into florets and steamed
1 cup diced chicken (you can use rotisserie or poach a large breast)
1 1/2 cupsshredded  Monterey Jack or cheddar cheese
1 cup favorite tomato sauce for dipping

Preheat the oven to 425 degrees. Steam the broccoli and chop roughly. Dice or shred the chicken. Unroll the pizza dough and gently pat into a large rectangle. Spread to within an inch of the edge the broccoli, the chicken, and the cheese. Fold in the short sides, then roll with the seam on the bottom. Make 3 or 4 slashes so the steam can escape. Bake for 12-15 minutes, until lightly browned. Remove from the oven and let sit for 5 minutes before slicing and serving with a side of your favorite tomato sauce. Serve with a large salad for a quick meal.
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TASTE NOTES
This take on stomboli (a wonderful crust filled with Italian meats) made a quick and tasty supper alongside a big salad. It's not rocket science and there's nothing gourmet about it, but children and adults will enjoy getting their protein, veggies, and carbs in a neat package and, let's face it, cheese makes everything better.