Chicken And Black Bean Tostizzas Pillsbury Winner Recipes

CHICKEN AND BLACK BEAN TOSTIZZAS

Steps:

• Heat the oven to 350F.
• Separate the dough into 8 biscuits. Roll out the dough into 5-1/2-inch circles on an ungreased baking sheet.
• In a bowl, combine the salsa, chicken, black beans, cilantro and cumin; mix well. Spread evenly over the biscuits to within 1/4-inch of the edges. Top with the green onions, bell pepper strips and cheese.
• Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden and the cheese is melted. To serve, garnish with the sour cream and guacamole.
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HAM AND SWISS MUSHROOM PIZZA

Steps:

• Heat oven to 425°F. Grease 15x10x1-inch baking pan or line with parchment paper and spray with nonstick cooking spray. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 5 to 9 minutes or until light golden brown.
• Meanwhile, in small bowl, combine mayonnaise, poppy seed, horseradish sauce and mustard; blend well.
• Remove partially baked crust from oven. Spread mayonnaise mixture evenly over crust. Top with bell pepper, onion, ham and mushrooms. Sprinkle with cheeses.
• Return to oven; bake an additional 10 to 15 minutes or until crust is golden brown and cheese is melted.

CHICKEN AND BLACK BEAN TOSTIZZAS (PILLSBURY WINNER)

Steps:

• Heat oven to 350°F
• Separate dough into 8 biscuits.
• On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
• In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well.
• Spread evenly over biscuits to within 1/4 inch of edges.
• Top evenly with onions, bell pepper and cheese.
• Bake at 350°F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time.
• If desired, garnish with sour cream and guacamole.

BLACKENED CHICKEN AND BLACK BEAN NACHOS RECIPE

Steps:

• Add blackened seasoning to chicken and toss to coat. Preheat a large skillet. Drizzle with olive oil. Cook chicken pieces over medium heat until done. Add rinsed and drained beans. Heat through. Remove from heat. Add tomatoes, avocados, onion, cilantro, a pinch of salt and lime juice to a large bowl. Mix well. Assemble nachos by placing tortillas on a plate, then chicken and bean mixture and lots of shredded cheese. Microwave for about 30 seconds, or place under broiler until cheese is melted. Then add shredded lettuce, the fresh tomato avocado salsa, sliced olives and sour cream. Serve with canned salsa on the side.