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SHERRY'S BUFFALO CHICKEN STROMBOLI 
1/4 cup reduced-fat mayonnaise
2 tbsp. blue cheese
1 tsp. hot pepper sauce
1 (11 oz tube) refrigerated French bread dough
3 cups sliced, cooked chicken
1 egg, beaten

Preheat oven to 375F.

In a small bowl, combine mayonnaise, blue cheese, and hot sauce, reserve. On a work surface, unroll bread dough into thin sheet. Gently spread mayonnaise-blue cheese mix over dough within 1/2-inch of edges. Evenly layer chicken slices over mayonnaise spread.

Starting with long side, roll up jellyroll-style. Transfer, seam-side down onto jellyroll pan. Tuck short ends of dough under roll. Brush with beaten egg.

Bake 25-30 min or until browned. Let stand 15 minutes before slicing.

Submitted by: Sherry Monfils
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