Chicken Roll

2 boneless skinless chicken breasts chopped
2 roasted red peppers
half block of mozza cheese
1/2 cup freshly grated pecorino romao (locatelli)
salt and pepper to taste
half a bag of spinach (about a cup and a half)
4 fresh basil leaves
your favorite pizza dough recipe (or store bought)
1 teaspoon crushed red pepper flakes (optional)
2 cloves chopped garlic
1/2 of a yellow onion chopped


Set oven to 350
In a skillet cook chicken half way through, add in onion, garlic salt, pepper and pepper flake.  Stir and cook until chicken is no longer pink and completely cooked and veggies are almost translucent.  Add in the chopped roasted red pepper and spinach.  Mix until spinach is wilted. Let cool to room temperature.  Roll out pizza dough on floured surface.  Fill just the center with the mixture from the skillet.  Fill all along the center and top with cheese and basil.  Fold the edges over and press down, roll from one side to the other nice and tight.  Brush butter and bake for 30 minutes or until light golden brown and dough is cooked completely.  Brush on butter during baking process to prevent cracks and drying.