Prep time: 15-20 minutes
The website has colorful, helpful photos of how to make this. www.skinnymom.com/2012/0
Cook time: 17 minutes
Yield: 6 servings
Serving size: 1 slice
1.5 pkg. reduced-fat crescent rolls
1 lb ground chicken
1/2 cup onion, chopped
14.5 oz can of Rotel diced tomatoes with green chilies
1 packet reduced-sodium taco seasoning
1/4 cup water
1 can fat-free refried beans (optional)
1 cup Sargento reduced fat cheddar cheese, shredded
Reduced-fat sour cream (optional, to garnish)
Salsa (optional, to garnish)
Preheat oven to 425 degrees. In a 9x13 inch baking dish lightly coated with cooking spray - press crescent rolls into the bottom and halfway up the sides. Think as if you were putting a puzzle together. It will take a little finessing but it is doable.
Cut aluminum foil into four long skinny strips (wide enough to cover the edge crust). Lay and fold foil around all four crust edges. Use a fork and poke the bottom dough a couple of times. Pre-bake crust in oven for about 8 minutes. Keep the foil pieces when finished pre-baking, you will use them again!
In a large skillet, over medium-high heat, brown chicken and onion for about 6-8 minutes or until chicken is no longer pink. Drain any extra liquids.
Add tomatoes, seasoning and water to skillet, stir. Cook for an additional 3-5 minutes or until most of the liquid has evaporated.
In a medium size microwavable bowl, heat refried beans for about 30 seconds and stir. This helps the beans spread easier on the dough. Spoon beans onto the bottom of the pizza and spread evenly around.
Pile meat mixture over the bean layer and spread evenly. Place the four foil strips over the crust again. Bake for 12 minutes - remove from oven and top with cheese. Take off foil pieces.
Return to oven for 5 minutes or until the cheese melts and the edges of the crust are browned.
Nutrition Info and Tips
Weight Watchers Points: 8 www.skinnymom.com/2012/0