chicken and spinach stromboli (serves 6)

I made this recipe for dinner tonight, and it turned out great!

1 lb. chicken breasts or tenderloins, cut into strips
1 pkg. (11 oz.) refrigerated Pillsbury Thin Crust Pizza Crust
1 cup pasta sauce, divided
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/2 cup shredded Colby/Monterey Jack cheese blend
milk
grated Parmesan cheese

1. Heat oven to 400. Boil a cup of water in a large skillet, add chicken and return to boiling. Cover and simmer 8-10 minutes. Allow to cool, then chop.
2. Spray a large cookie sheet with Pam, and unroll pizza crust into a 12 x 14" rectangle on the cookie sheet. Spoon half of the pasta sauce down the center, leaving 3" on either side. Layer spinach, chicken, and shredded cheese over sauce. Cut 12 strips on both sides of crust. Fold strips over filling so that they overlap in the middle. Brush with milk and sprinkle with Parmesan.
3. Bake for 15-20 minutes, until nicely browned and crisp. Serve with remaining pasta sauce.