1
(11-oz.) can whole kernel corn, red and green peppers, drained
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Steps
1
Heat oven to 425°F. Lightly grease or spray 2 cookie sheets with nonstick cooking spray. Unroll 1 can of dough; place on greased cookie sheet. Starting at center, press out dough with hands to 14x11-inch rectangle. Repeat with second can of dough and cookie sheet.
2
Bake both crusts at 425°F. for 7 minutes or until set.
3
Remove crusts from oven. Spread 1/2 cup barbecue sauce over each crust. Top each with chicken, cheese and corn.
4
Return to oven; bake an additional 8 to 10 minutes or until cheese is melted and crust is golden brown. Cut into squares to serve.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
410
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
25%
Cholesterol
60mg
20%
Sodium
1030mg
43%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
8%
Sugars
7g
Protein
30g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
3 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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