Chicken and Black Bean Tostizzas

It's a pizza… it's a tostada… it's a tostizza!

Prep Time: 15 Min

Total Time: 40 Min

Makes: 8

INGREDIENTS:

• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
• 1 cup diced cooked chicken
• 1 cup Progresso® black beans, drained (from 15- or 19-oz can)
• 1/2 cup Old El Paso® Thick 'n Chunky salsa
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• 2 green onions, chopped
• 1/2 cup bell pepper strips (1 inch long)
• 1 1/2 cups shredded Cheddar cheese (I used reduced fat shredded cheese blend)
  

DIRECTIONS:

• 1) Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
• 2) In medium bowl, mix chicken, beans, salsa and taco seasoning mix. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
• 3) Bake 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time. If desired, garnish with sour cream and guacamole.

Nutrition Information:

1 Serving (1 Mini Pizza)

• Calories 340
• (Calories from Fat 150),

• Total Fat 17g
• (Saturated Fat 7g,
• Trans Fat 3 1/2g),
• Cholesterol 35mg;
• Sodium 970mg;
• Total Carbohydrate 32g
• (Dietary Fiber 2g,
• Sugars 6g),
• Protein 16g;

Recipe Bio: I got a smoking deal on Grands Biscuits and had some grilled Chicken breast to use up. This is what I found on the Pillsbury website and it was a hit at our house. We ate cantaloupe, Avocado, spinach, and chips and salsa with it.