Ingredients
Yield: 8 servings
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10
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Rhodes™ Dinner Rolls, thawed and risen
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1
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lb
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pound boneless, skinless chicken breast, cut into 1-inch pieces
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1
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tablespoon
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taco seasoning
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2
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tablespoons
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olive oil
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1½
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cups
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grated colby-Jack cheese
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½
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cups
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chopped tomatoes
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2
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tablespoons
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chopped green onion
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Cilantro Pesto:
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2
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cups
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cilantro leaves
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1
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jalapeno pepper, seeded and chopped
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2
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cloves garlic, minced
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3
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teaspoons
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pine nuts or walnuts
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2
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tablespoons
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olive oil
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1
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tablespoon
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fresh lime juice
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salt and pepper to taste
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Posted by Rhodes Bake-N-Serv on Jul 8, 2009
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Instructions
Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork and bake at 350°F 10 minutes. Remove from oven to cool.
Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth. Spread evenly over cooled crust. In a bowl, combine chicken and taco seasoning and mix well. Heat olive oil in a skillet over medium heat. Add chicken and cook until cooked through. Place chicken evenly over pesto. Top with cheese, tomatoes and green onion. Bake at 350°F 10-15 minutes.
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