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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âThis recipe is always a hit! It's so flavorful without being over-the-top spicy.â You'll love the cheesy surprise inside the crust. Erin Weyant - New Paris, Pennsylvania Ingredients:
1 loaf (1 pound) frozen bread dough, thawed |
4 ounces string cheese |
2/3 cup chopped onion |
1 tablespoon canola oil |
2 cups cubed cooked chicken |
1 can (4 ounces) chopped green chilies |
2 tablespoons taco seasoning |
1/2 cup enchilada sauce |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded mexican cheese blend |
Directions:
1. On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Cut string cheese in half lengthwise; place around edge of pan. Fold excess dough over string cheese; pinch to seal. Prick dough thoroughly with a fork. Bake at 350° for 5 minutes.
2. Meanwhile, in a large skillet, saute onion in oil for 3-4 minutes or until tender. Add the chicken, green chilies and taco seasoning; cook 2-3 minutes longer or until heated through.
3. Spread enchilada sauce over crust. Sprinkle with mozzarella cheese and chicken mixture; top with Mexican cheese. Bake 18-20 minutes longer or until cheese is melted and crust is golden brown. Yield: 6 servings.
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