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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
10 rhodes™ dinner rolls, thawed and risen |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 tablespoon taco seasoning |
2 tablespoons olive oil |
1-1/2 cups (6 ounces) shredded colby-monterey jack cheese |
1/2 cup chopped tomato |
2 tablespoons chopped green onions |
cilantro pesto: |
2 cups fresh cilantro leaves |
3 tablespoons pine nuts or chopped walnuts |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
1 tablespoon lime juice |
1 tablespoon olive oil |
salt and pepper to taste |
Directions:
1. Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 13-in. circle. Transfer dough to a 12-in. pizza pan coated with cooking spray; build up edges slightly.
2. Poke holes in crust with a fork. Bake at 350° for 10 minutes. Remove from oven to cool. Meanwhile combine all pesto ingredients in a food processor or blender; cover and process until well blended. Spread pesto evenly over cooled crust.
3. Combine chicken and taco seasoning; mix well. In a large skillet, saute chicken in oil until juices run clear. Top pesto with chicken, cheese, tomato and green onions. Bake at 350° for 10-15 minutes. Yield: 6-8 servings.
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