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Chicken-Asparagus Pizza Poppers

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  0 reviews
  • 20 min prep time
  • 45 min total time
  • 11 ingredients
  • 12 servings
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The fragrant smell of these Pizza Poppers baking is sure to draw a crowd!

Ingredients

2
slices bacon
6
fresh asparagus spears
1
can (15 oz) Muir Glen™ organic pizza sauce
3
tablespoons red onion
3
cloves garlic, finely chopped
1
tablespoon olive oil
2
plum (Roma) tomatoes, diced
1
tablespoon cornmeal
1
can (13.8 oz) Pillsbury™ refrigerated artisan pizza crust with whole grain*
Meat of 1 thigh and 1 leg from a rotisserie chicken, shredded
3/4
cup finely shredded Italian cheese blend (3 oz)

Steps

  • 1 Heat oven to 350°F. Place bacon on ungreased cookie sheet. Bake 10 to 15 minutes or until crisp; drain, reserving drippings. Crumble bacon. Grease 12 regular-size muffin cups with drippings. Increase oven temperature to 400°F.
  • 2 In 2-quart saucepan, steam asparagus in 1/2 inch water 6 to 10 minutes or until tender; drain. Cut up. Stir in pizza sauce. Add onion, garlic, olive oil and tomatoes. Simmer 5 minutes over medium heat, stirring occasionally.
  • 3 Sprinkle work surface with cornmeal. On surface, unroll pizza dough to 16x12-inch rectangle. Cut dough into 12 (4-inch) squares.
  • 4 In large bowl, mix shredded chicken, asparagus mixture and bacon. Spoon 1 heaping tablespoon mixture on each square, and top each with 1 tablespoon cheese. Fold up corners over filling, and shape into ball. Place seam-side down in muffin cup. Brush tops with bacon drippings.
  • 5 Bake about 15 minutes or until tops are browned.
  • 1 Heat oven to 350°F. Place bacon on ungreased cookie sheet. Bake 10 to 15 minutes or until crisp; drain, reserving drippings. Crumble bacon. Grease 12 regular-size muffin cups with drippings. Increase oven temperature to 400°F.
  • 2 In 2-quart saucepan, steam asparagus in 1/2 inch water 6 to 10 minutes or until tender; drain. Cut up. Stir in pizza sauce. Add onion, garlic, olive oil and tomatoes. Simmer 5 minutes over medium heat, stirring occasionally.
  • 3 Sprinkle work surface with cornmeal. On surface, unroll pizza dough to 16x12-inch rectangle. Cut dough into 12 (4-inch) squares.
  • 4 In large bowl, mix shredded chicken, asparagus mixture and bacon. Spoon 1 heaping tablespoon mixture on each square, and top each with 1 tablespoon cheese. Fold up corners over filling, and shape into ball. Place seam-side down in muffin cup. Brush tops with bacon drippings.
  • 5 Bake about 15 minutes or until tops are browned.

Expert Tips

*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.

You can use your own leftover cooked chicken in place of purchased rotisserie chicken.

Serve 2 or 3 poppers as a dinner entrée. You won’t have to call them twice to the dinner table!

Nutrition Information

No nutrition information available for this recipe
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