Chicken Alfrado Pizza
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- 1 pck.
- pillsbury coursant rolls
- 1 lb.
- chicken breast halves, skinless and boneless
- 2 med.
- whole tomatoes skinned
- 1 cn.
- pineapple chunks, fresh
- 8 oz.
- home-made or pre-made alfrado sauce
1Open can of cresant rolls-layout whole pck. pinch together to make a large square. Pinch up the edges so sauce doesn't run off during cooking.
Put 2-3 tomatos in boiling water for 5 seconds, they peel easier. Peel cut into desired size. Set aside.
Cut chicken into small square pieces, place in skillet fry just until pink of chicken is gone. Set aside.
Cut pineapple chunks into bite size pieces. Set aside.
2Press cresants into a greased pan. Pour alfredo sauce ontop of crescants, top with chicken, pineapple, and tomatoes. Bake in 350 pre-heated oven until crust is a golden brown. Approximately 15 to 20 minutes.
3Serves 4 - 6 people.