Thursday, July 5, 2012

Caesar Chicken and Veggie Appetizer Pizza

Caesar Chicken and Veggie Appetizer Pizza

2  cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
6  oz cream cheese, softened
1/2    cup Caesar dressing
1 1/2 cups shredded romaine lettuce
3/4   cup coarsely chopped broccoli
1/2   cup finely chopped cooked chicken
1/2   cup shredded carrot
2      tablespoons chopped cooked bacon
3      tablespoons shredded Parmesan cheese

 1 Heat oven to 375°F. Unroll both cans of the dough; separate into 4 long rectangles (if using dough sheets, cut into total of 4 long rectangles). Place rectangles in ungreased 15x10x1-inch pan. Press in bottom and up sides to form crust (if using crescent roll dough, firmly press perforations to seal).

  • 2 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • 3 In small bowl, mix cream cheese and 1/4 cup of the dressing. Spread over cooled crust. Top with lettuce, broccoli, chicken, carrot, bacon and Parmesan cheese. Gently press into cream cheese. Drizzle with remaining 1/4 cup dressing.
  • 4 Serve immediately, or cover and refrigerate up to 2 hours before serving. To serve, cut into squares.

Expert Tip

You can't please all the people all the time, but you certainly have a good shot at pleasing more people with this pizza that can be tailored to fit finicky tastes. Still not convinced? Go half and half--prepare one flavor on one half of a 15x10-inch rectangle of dough and choose a different version for the other half. It's twice the flavors and half the work!

--Substitute shredded spinach for the romaine lettuce, chopped unpeeled red apple for the broccoli and chopped walnuts for the carrot.
--Substitute ranch dressing for the Caesar dressing, chopped yellow or orange bell pepper for the broccoli and chopped plum (Roma) tomatoes for the carrots.


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