 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Made this for lunch today and was very impressed with it. The original recipe is from Pillsbury with some changes made for our taste. Ingredients:
2 small chicken breasts, cooked and finely chopped (about 6 oz) |
2 tablespoons finely chopped green onions |
2 tablespoons light mayonnaise |
2 tablespoons ranch dressing |
1 1/2 teaspoons jalapenos, chopped fine |
1 lagre tomato |
4 slices provolone cheese |
1 (13 7/8 ounce) can pillsbury refrigerated pizza crusts |
1 tablespoon olive oil |
1/2 teaspoon italian seasoning |
salt and pepper |
Directions:
1. Heat oven to 400°F.
2. Spray a cookie sheet with cooking spray.
3. Unroll dough onto cookie sheet and spread out with hands.
4. Brush with olive oil and sprinkle italian seasoning on top.
5. Bake for 12-13 minutes or until edges are slightly brown.
6. In a small bowl, mix chicken, onions, jalapenos, mayo, ranch dressing and salt and pepper to taste.
7. Cut crust in half lenghtwise, then cut each half into 4 equal slices.
8. Turn the curst over so that the seasoned side is down.
9. Spread chicken mixture on 4 pieces of crust.
10. Top with 2 slices of tomatoes and 1 slice cheese (cut the cheese in half so it fits the sandwich).
11. Cover with remaining half of baked crust.
12. Heat a large skillet over medium-low heat.
13. Place 2 sandwiches in skillet, seasoned side down.
14. Cook until the crust is a golden brown, pressing down with spatula.
15. Turn over, press down with spatula again, and cook until golden brown and cheese is melted.
16. Repeat with remaining 2 sandwiches.
|
|