Bake pizza dough into crispy boats that hold the yummy chicken, bacon and veggie filling.
Bake-Off® Contest 46, 2013
Marie Valdes
Brandon, Florida
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4
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tablespoons Crisco® Light Olive Oil
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1
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can Pillsbury™ refrigerated thin pizza crust
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24
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oz boneless skinless chicken breasts, cut into 3/4-inch cubes
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2
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tablespoons honey
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1
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bag (11.8 oz) frozen honey roasted sweet corn
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6
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tablespoons cooked real bacon pieces (from 2.8 oz package)
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1
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cup baby arugula
Steps
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1
Heat oven to 425°F. Brush cookie sheet with 1 tablespoon of the olive oil. Unroll dough on cookie sheet. Cut dough into 6 squares. Roll up edges of each dough square, forming 1/4-inch rim. Pinch corners to resemble rafts. Bake 9 to 11 minutes or until golden brown.
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2
Meanwhile, in medium bowl, toss chicken with honey, 1/4 teaspoon salt and 1/8 teaspoon pepper. In 12-inch nonstick skillet heat 2 tablespoons of the oil over medium heat. Add chicken, cook 10 to 15 minutes, stirring occasionally, or until no longer pink in center.
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3
Meanwhile, microwave frozen corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.
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4
In small bowl, toss arugula with remaining 1 tablespoon of the olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top rafts with chicken mixture and arugula.
-
1
Heat oven to 425°F. Brush cookie sheet with 1 tablespoon of the olive oil. Unroll dough on cookie sheet. Cut dough into 6 squares. Roll up edges of each dough square, forming 1/4-inch rim. Pinch corners to resemble rafts. Bake 9 to 11 minutes or until golden brown.
-
2
Meanwhile, in medium bowl, toss chicken with honey, 1/4 teaspoon salt and 1/8 teaspoon pepper. In 12-inch nonstick skillet heat 2 tablespoons of the oil over medium heat. Add chicken, cook 10 to 15 minutes, stirring occasionally, or until no longer pink in center.
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3
Meanwhile, microwave frozen corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.
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4
In small bowl, toss arugula with remaining 1 tablespoon of the olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top rafts with chicken mixture and arugula.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 340.9
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 18.0g
- 28%
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- Saturated Fat
- 3.8g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 91.5mg
- 30%
- Sodium
- 148.3mg
- 6%
- Total Carbohydrate
- 16.5g
- 6%
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- Dietary Fiber
- 1.2g
- 5%
- Sugars
- 9.4g
- Protein
- 29.1g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 7.20%
- 7%
- Calcium
- 1.30%
- 1%
- Iron
- 5%
- 5%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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