- 2 garlic cloves minced. (I use my refrigerated minced garlic in a jar)
- 1 pound ground chicken breast. (You could probably use any kind of meat)
- 3/4 cup prepared pizza sauce
- 1/4 tsp. crushed red pepper
- 1/4 cup chopped fresh basil
- 1 (13.8 oz) can refrigerated pizza crust dough
- 1/2 cup shredded mozzarella cheese
1 Preheat oven to 425
2 Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add garlic and chicken to pan; saute 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.
3 Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8×6 inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425 for 12 minutes or until golden brown.
