Cooking · Food · Uncategorized

Chicken, Bacon, and Avocado Pizza

I found a great source of protein and a way to use up some miscellaneous ingredients when I didn’t have much else in the fridge or freezer. In the image featured for this recipe, the pizza has about 1/3 with a ranch sauce rather than an avocado spread because my daughter is not a fan of the avocado, at least not yet. The nutritional information listed below this recipe does not include the ranch side.*

Introduction

Easy to make and tasty

Number of Servings: 18

 

Ingredients

2 packages of Pillsbury Crescent Rolls (2 rolls)
1 lb Bacon – Farmland Thick Sliced Bacon
3 Avacodo, Haas, whole large
2 Boneless, skinless chicken breasts
1/2 C Kraft Velvetta Cheese melted
1 tsp Lemon Juice
3 oz Tomato, grape (3oz = appro 12 tomatoes)
1/2 Small Purple Onion diced

Tips

In the photo, instead of the avocado spread I blended a 1:1 ratio of sour cream and ranch dressing to suit the taste of my daughter. This is not calculated in the nutritional information listed.

 

Directions

Preheat oven to 325. Line a baking sheet with nonstick foil. Roll out two tubes of crescent roll doll and smooth out seams. Bake in oven for 12-15 minutes or until top is browned. Cook bacon till crispy. Set the bacon aside to cool. Any discard bacon grease. Cut chicken breasts into small cubes and cook thoroughly, using the same pan that cooked the bacon. While chicken is cooking, the crescent roll crust should be ready to come out of the oven. Allow the crust to cool for a few minutes. Lift the crust from the baking sheet using the sides of the foil. Flip the crust over onto a large cutting board. Peel away the foil. Set aside. Chop onions, tomatoes, and bacon. Set aside. Cut avocados in half, remove seeds and skins and blend with lemon juice until smooth. Spread the avocado spread across the top of the crust the same way you would spread pizza sauce across pizza crust. Spread cooked chicken evenly over the avocado spread. Next spread chopped bacon, onion, and tomatoes. Add other toppings as per your tastes. I topped with melted velvetta cheese.

Serving Size: 3 inch square slices

Nutritional Info

  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 294.1
  • Total Fat: 19.9 g
  • Cholesterol: 51.1 mg
  • Sodium: 573.6 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 18.2 g
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