Ingredients:
2 cups cooked, shredded chicken
1 envelope taco seasoning
1 tablespoon olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1 cup corn
2-3 cloves garlic, minced
1 can refrigerate classic pizza crust
1/2 cup black beans, drained and rinsed
1 ten ounce can ro-tel diced tomatoes and green Chile’s, drained
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions
Directions:
1. Preheat to 425. Coat a 9x13 baking dish with spray
2. Season chicken with 1/2 packet taco seasoning. Add olive oil to a large skillet over high heat. When the oil is 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.
3. Roll out pizza dough to approximately a 12x15 inch rectangular. Top with chicken, veggies, beans, diced tomatoes, cheese, and green onions. 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.
4. Bake at 425 for 15-20 minutes until dough is golden around the edges.
