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
(5-oz.) can chunk chicken in water, drained
1
(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
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.
High Altitude (3500-6500 ft)
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