Pre-set your oven at 375°F. Cover a baking sheet with parchment paper. Once your oven starts heating, shred the chicken into 1/2-inch chunks (this allows chicken to spread out evenly across the stromboli, without gaps). Roughly chop fresh basil. Using Sargento shredded Parmesan always melts evenly and gives consistent results. I prefer Bertolli Extra Virgin olive oil to help get that gorgeous golden crust. Once everything's prepped, you want to keep things moving smoothly; you want to minimize how long the stretched dough sits out.
In a medium bowl, combine the shredded chicken with Parmesan, 1/2 cup marinara sauce, the garlic powder and dried oregano. Use the spoon/tongs and mix everything until it is evenly distributed; this helps the flavour spread through the mix evenly and ensures no stray dry bits of chicken in your freshly cooked stromboli. The sauce binds the filling and keeps it moist during baking.
Roll the room-temperature pizza dough into a rectangle about ¼-inch thick on a lightly floured surface (approx. 12x10 inches). Place chicken filling down the centre of the rectangle, leave around 2 inches of dough on each side. Spread the mozzarella slices and the chopped basil from Step 1 evenly over the chicken mixture.
Carefully cut strips perpendicular to the filling - approximately 1 inch apart - across exposed areas of dough. Continue the folding procedure in alternating pattern over the top on the filling (left strip over, right over) to achieve a plait appearance. As you bring the strips over, fold and tuck slightly under so they seal together. When done, the loaf should not only look decorative, but the filling is also sealed in as it cooks together beautifully. Once braided, place the stromboli on the prepared baking sheet and turn in the ends to seal them.
Brush the braid all over with the olive oil and then cover it with the leftover 1/2 cup marinara; spread lightly over the surface of the stromboli. (Alternatively if you would prefer a crispier bread crust, you can serve the sauce on the side for dipping) Place in the preheated 375°F oven and bake for 25-30 minutes or until the crust is golden brown and the cheese is melted and bubbling at the sides.
Take the stromboli from the oven and let it rest for approx 10 minutes before slicing it — this just lets the cheese set slightly making it easier to slice neatly Using a sharp knife, carve the bread into 2-3 inch thick slices and serve right away. Feel free to use any extra marinara sauce for dipping.
