Wednesday, 9 April 2008

Spicy Southwestern Chicken Rolls

2 cups (3/4 lb) cooked, shredded chicken
3 tablespoons taco seasoning
1 tablespoon olive oil
1 diced onion
1 small red bell pepper, diced
1 cup corn (fresh or frozen)
2-3 cloves garlic, minced
1 pizza dough recipe (see below)
½ cup black beans, drained and rinsed
1 (10 ounce) cans Diced Tomatoes, drained
2 - 4 hot chiles, diced
½ - 1 cup shredded cheddar cheese

  • Preheat to 425 degrees F. 
  • Generously coat a 9x13-inch baking dish with nonstick cooking spray.
  • Season chicken with 1.5 tablespoons taco seasoning. 
  • Add olive oil to a large skillet over high heat. 
  • When the oil is very hot, add the onion, bell pepper, corn, and remaining taco seasoning. 
  • Cook, stirring occasionally, until veggies are slightly charred. 
  • Turn heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove from heat.


Pizza Dough

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

  • In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  • Roll out pizza dough to approximately a 12x15-inch rectangle. 
  • Top with chicken, veggies, beans, diced tomatoes, and cheese. 
  • Press down to flatten. 
  • Roll the dough up very tightly, pulling the dough towards you as you roll. 
  • Cut into twelve 1-inch rolls and place into prepared pan.
  • Bake at 425 degrees F for 15-20 minutes until dough is golden around the edges.