STUFFED PIZZA CHICKEN RECIPES

Steps:

• To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
• Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
• Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
• Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
• Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix sour cream and 1 tablespoon of the taco seasoning mix, stirring well. Cover and refrigerate.
• In medium microwavable bowl, add salsa and cheese. Microwave 1 1/2 to 2 minutes uncovered on High, stirring after 1 minute, until cheese is melted. Stir in 3 1/2 teaspoons of the taco seasoning mix and the chicken until well mixed. Cool 10 minutes.
• Separate dough into 8 triangles. On wide end of each triangle, spoon about 2 generous tablespoonfuls of the chicken mixture. Roll up, starting at wide end, gently wrapping dough around chicken mixture and rolling to opposite point. Carefully place onto cookie sheet, spacing apart.
• In small bowl, mix melted butter and remaining 1/2 teaspoon seasoning mix; brush mixture on top of crescent dough.
• Bake 13 to 17 minutes or until golden brown. Serve with seasoned sour cream. Garnish with cilantro before serving.