Chicken-Asparagus Pizza Poppers

The fragrant smell of these Pizza Poppers baking is sure to draw a crowd! Pillsbury bloggers Mark Evitt, Angie McGowan, Paula Jones, and Jessica Walker created this hearty appetizer during a Blogger event at General Mills in 2012.

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Servings 12

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ingredients 11
Prep Time 20 min
Total Time 45 min

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)

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Directions

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.