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Chicken and Black Bean Tostizzas

Prep 15 min
Total 40 min
Ingredients 8
Servings 8

It's a pizza… it's a tostada… it's a tostizza! Pile the fillings on a Grands!™ biscuit in a five-star-rated Bake-Off® Contest chicken recipe. MORE+ LESS-

By Pillsbury Kitchens

October 4, 2016

Bake-Off® Contest 36, 1994

Karen Durrett

Portland, Oregon

Ingredients

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

cup diced cooked chicken

cup Progresso™ black beans, drained (from 15- or 19-oz can)

1/2

cup Old El Paso™ Thick 'n Chunky salsa

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

green onions, chopped

1/2

cup bell pepper strips (1 inch long)

1 1/2

cups shredded Cheddar cheese (6 oz)

Steps

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1

Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
2

In medium bowl, mix chicken, beans, salsa and taco seasoning mix. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
3

Bake 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time. If desired, garnish with sour cream and guacamole.

Nutrition Information

Nutrition Facts

Serving Size: 1 Mini Pizza

Calories: 330
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 22%
Saturated Fat 7g 35% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 900mg; 37%
Potassium: 160mg; 5%
Total Carbohydrate: 35g; 12%
Dietary Fiber 3g 13% Sugars 6g
Protein: 16g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;