Hot Pepper-Chicken Sandwich Slices

Wrap up a peppy chicken sandwich with refrigerated pizza dough.

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Servings 10

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Bake-Off® Contest 39, 2000

Leo Maron

Springfield, Massachusetts

ingredients 10
Prep Time 15 min
Total Time 40 min

Ingredients

4: oz. (1 cup) cubed hot pepper Monterey Jack cheese

1/4: cup roasted red bell peppers (from 7.25-oz. jar), chopped, drained

4 1/2: teaspoons chopped ripe olives

1: shallot, minced

1: (5-oz.) can chunk chicken in water, drained

: Dash salt

: Dash pepper

1: (13.8-oz.) can Pillsbury® refrigerated classic pizza crust

1: egg

1: tablespoon water

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Directions

1 Heat oven to 375°F. In medium bowl, combine cheese, roasted peppers, olives, shallot, chicken, salt and pepper; mix well.
2 Unroll dough; place on ungreased cookie sheet. Starting at center, press out dough with hands to form 14x9-inch rectangle. In small bowl, combine egg and water; beat well. Brush lightly over dough.
3 Spoon cheese mixture lengthwise in 3-inch-wide strip down center of dough to within 1/4 inch of each end. Bring long sides of dough up over cheese until edges touch. Press ends to seal. Brush lightly with egg mixture.
4 Bake at 375°F. for 20 to 25 minutes or until deep golden brown. Cut into crosswise slices. Serve warm.