Ingredients
10 Rhodes™ Dinner Rolls, thawed and risen1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon taco seasoning2 tablespoons olive oil1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese1/2 cup chopped tomato2 tablespoons chopped green onionsCILANTRO PESTO:2 cups fresh cilantro leaves3 tablespoons pine nuts or chopped walnuts2 garlic cloves, minced1 jalapeno pepper, seeded and chopped1 tablespoon lime juice1 tablespoon olive oilSalt and pepper to taste
Preparation
Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 13-in. circle. Transfer dough to a 12-in. pizza pan coated with cooking spray; build up edges slightly.
Poke holes in crust with a fork. Bake at 350° for 10 minutes. Remove from oven to cool. Meanwhile combine all pesto ingredients in a food processor or blender; cover and process until well blended. Spread pesto evenly over cooled crust.
Combine chicken and taco seasoning; mix well. In a large skillet, saute chicken in oil until juices run clear. Top pesto with chicken, cheese, tomato and green onions. Bake at 350° for 10-15 minutes.
