TAKES: 30 min. MAKES: 6 pieces
I had to take something to a gathering but had no time to shop. I raided the pantry for inspiration and found this happy combo. —Wendy Huffman, Bloomington, IL
1 tube (8 oz.) refrigerated crescent rolls
¹ ₂ cup honey barbecue sauce 1 pkg. (6 oz.) ready-to-use grilled chicken breast strips 1 cup pineapple tidbits
1¹ ₂ cups shredded Mexican cheese blend
1. Unroll the crescent dough into a greased 13x9-in. baking pan; seal the seams and perforations. Bake at 375° for 6-8 minutes or until golden brown. 2. Spread sauce over crust. Top with chicken, pineapple and cheese. Bake 12-15 minutes longer or until cheese is melted.
PER PIECE 351 cal., 18g fat (8g sat. fat), 44mg chol., 985mg sod., 29g carb.,
(14 sugars, 0 fiber), 15g pro.
TEST KITCHEN TIPS
If you have leftover chicken on hand, use 11/2 to 2 cups cubed or shredded meat instead of the grilled strips. Shredded mozzarella or Monterey Jack cheese would also complement this pizza.