What You Need:

 

2 (9 oz.) pkg. southwestern cooked chicken breast strips

2 (11.5 oz.) cans refrigerated cornbread twists

1 (8 oz.) pkg. Mexican cheese blend, shredded

 

 

How to Make It:

 

Allow the oven to preheat to 375 degrees.

Cut the chicken strips into small chunks.

Unroll both cans of cornbread twists and separate into 4 rectangles each.

Place the rectangles of dough onto an ungreased cookie sheet.

Roll the each rectangle out to 5 1/2 in long and 4 1/2 in wide pieces.

Cut each rolled piece into 2 pieces longwise.

Spread the chicken over the top of each rectangle piece of dough.

Sprinkle each piece of dough evenly with the cheese.

Bake 18 minutes or until the dough is a golden brown and the cheese has melted.

 

Makes 16 mini pizzas

 

Serve these mini pizzas with salsa on the side.  To save time use left over chicken breast cut into bite size pieces.  If the chicken is frozen be sure to let it thaw before using.

 

Preparation Time:  approximately 25 minutes

Baking Time:  approximately 18 minutes

Total Time: approximately 43 minutes

 

Nutritional Information per mini pizza:  (approximate values)

 

Calories 480; fat 23 g; sodium 1,260 mg; carbohydrates 36 g; sugar 9 g;

protein 33 g