Chicken Taco French Bread Pizza

Pizza- and taco-night classics combine for a unique new twist on dinner that preps in a quick 15 minutes. MORE+ LESS-

By Jocelyn Delk Adams

January 27, 2015

can Pillsbury™ refrigerated crusty French loaf

cup pizza sauce, Old El Paso™ Thick ‘n Chunky salsa, or tomato sauce (your preference)

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

3/4

cup shredded baked or deli-rotisserie chicken

3/4

cup shredded Mexican or southwest cheese blend

Additional toppings such as diced green onions, diced ripe olives or diced tomatoes, if desired

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1

Bake 1 can Pillsbury™ refrigerated crusty French loaf as directed on can for 26 minutes.
2

Increase oven temperature to 450°F.
3

Cut baked loaf in half lengthwise; cut each piece in half crosswise. Place pieces cut side up on ungreased cookie sheet.
4

Spread 1 cup pizza sauce, Old El Paso™ salsa or tomato sauce on pieces of bread. Sprinkle 1 tablespoon Old El Paso™ taco seasoning mix evenly over sauce. Divide 3/4 cup shredded baked or deli-rotisserie chicken and 3/4 cup shredded Mexican or southwest cheese blend evenly onto pieces of bread. Sprinkle with desired additional toppings.
5

Bake 10 to 13 minutes or until cheese is melted, bread is golden brown, and toppings are hot.
6

Remove from oven. Cool 5 to 10 minutes before serving.