Chicken-Asparagus Pizza Poppers
2 slices bacon
6 fresh asparagus spears
1 can (15 oz) Muir Glen® organic pizza sauce
3 tablespoons red onion
3 cloves garlic, finely chopped
1 tablespoon olive oil
2 plum (Roma) tomatoes, diced
1 tablespoon cornmeal
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain*
Meat of 1 thigh and 1 leg from a rotisserie chicken, shredded
3/4 cup finely shredded Italian cheese blend (3 oz)
The fragrant smell of these Pizza Poppers baking is sure to draw a crowd! Pillsbury bloggers Mark Evitt, Angie McGowan, Paula Jones, and Jessica Walker created this hearty appetizer during a Blogger event in 2012.
Preparation & Directions
Heat oven to 350°F. Place bacon on ungreased cookie sheet. Bake 10 to 15 minutes or until crisp; drain, reserving drippings. Crumble bacon. Grease 12 regular-size muffin cups with drippings. Increase oven temperature to 400°F.
In 2-quart saucepan, steam asparagus in 1/2 inch water 6 to 10 minutes or until tender; drain. Cut up. Stir in pizza sauce. Add onion, garlic, olive oil and tomatoes. Simmer 5 minutes over medium heat, stirring occasionally.
Sprinkle work surface with cornmeal. On surface, unroll pizza dough to 16x12-inch rectangle. Cut dough into 12 (4-inch) squares.
In large bowl, mix shredded chicken, asparagus mixture and bacon. Spoon 1 heaping tablespoon mixture on each square, and top each with 1 tablespoon cheese. Fold up corners over filling, and shape into ball. Place seam-side down in muffin cup. Brush tops with bacon drippings.
Bake about 15 minutes or until tops are browned.
*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.
You can use your own leftover cooked chicken in place of purchased rotisserie chicken.
Serve 2 or 3 poppers as a dinner entrée. You won’t have to call them twice to the dinner table!