Leftover rotisserie chicken? Bundle it up with two cheeses in crusty French loaf for a tasty, melty hot sandwich.
Bake-Off® Contest 45, 2012
Patricia Key
Florissant, Colorado
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2
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cups shredded Cheddar cheese (8 oz)
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4
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oz (half of 8-oz package) cream cheese, softened
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1
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teaspoon onion powder
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1
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teaspoon garlic powder
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1
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teaspoon chili powder
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1/2
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teaspoon tomato bouillon granules with chicken flavor, if desired
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1/8
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teaspoon crushed red pepper
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2
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cups chopped deli rotisserie chicken (from 2-lb chicken)
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1
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can Pillsbury™ refrigerated crusty French loaf
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1
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jalapeño chile, halved lengthwise, seeded, cut into thin slices
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4
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cups shredded lettuce
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1
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large tomato, diced
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1
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tablespoon sour cream, if desired
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1
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avocado, pitted, peeled and thinly sliced, if desired
Steps
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1
Heat oven to 350°F. In large bowl, combine 1 1/2 cups of the Cheddar cheese, cream cheese, onion powder, garlic powder, chili powder, bouillon and crushed red pepper; mix well. Stir in chicken.
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2
Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough on cookie sheet. Spread chicken mixture lengthwise down center of dough in 4-inch-wide strip. Gently bring 1 long side of dough over mixture, stretching slightly. Bring other long side of dough over dough-covered mixture, stretching slightly. Carefully turn the loaf over, seam side down. Pinch ends together to seal. With knife, cut 5 or 6 slits in top of loaf.
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3
Bake 30 to 35 minutes or until golden brown. Top with remaining 1/2 cup of Cheddar cheese and jalapeño slices. Bake an additional 2 to 4 minutes or until cheese is melted.
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4
Serve with lettuce, tomato, sour cream and avocado slices.
-
1
Heat oven to 350°F. In large bowl, combine 1 1/2 cups of the Cheddar cheese, cream cheese, onion powder, garlic powder, chili powder, bouillon and crushed red pepper; mix well. Stir in chicken.
-
2
Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough on cookie sheet. Spread chicken mixture lengthwise down center of dough in 4-inch-wide strip. Gently bring 1 long side of dough over mixture, stretching slightly. Bring other long side of dough over dough-covered mixture, stretching slightly. Carefully turn the loaf over, seam side down. Pinch ends together to seal. With knife, cut 5 or 6 slits in top of loaf.
-
3
Bake 30 to 35 minutes or until golden brown. Top with remaining 1/2 cup of Cheddar cheese and jalapeño slices. Bake an additional 2 to 4 minutes or until cheese is melted.
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4
Serve with lettuce, tomato, sour cream and avocado slices.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 650
- Calories from Fat
- 320
% Daily Value
- Total Fat
- 36g
- 55%
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- Saturated Fat
- 20g
- 98%
- Trans Fat
- 1g
- Cholesterol
- 150mg
- 50%
- Sodium
- 1240mg
- 52%
- Total Carbohydrate
- 39g
- 13%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 41g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 35%
- 35%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1 Lean Meat; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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