Ingredients
10 Rhodes Dinner Rolls, thawed and risen
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon taco seasoning
2 tablespoons olive oil
1 1/2 cups grated colby-Jack cheese
1/2 cup chopped tomatoes
2 tablespoons chopped green onion
Cilantro Pesto:
2 cups cilantro leaves
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3 tablespoons pine nuts or walnuts
2 tablespoons olive oil
1 tablespoon fresh lime juice
salt and pepper to taste
Preparation
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
