1½ lbs. boneless skinless chicken breasts, chopped into bite-size pieces
3-4 cloves fresh garlic, minced or pressed
2 small yellow bell peppers, seeded and chopped
8 oz. baby bella mushrooms, sliced
2 cans (8 oz. each) PillsburyTM Crescent Dinner Rolls
10 oz chopped frozen spinach (thawed and drained)
¼ cup mayonnaise with olive oil
½ cup non-fat greek yogurt
1 tsp. crushed red pepper flake (more or less, according to taste)
sea salt and fresh ground pepper, to taste
1 cup mexican cheese (shredded)
⅓ cup parmesan cheese (grated)
Instructions
Preheat oven to 375.
Place a large skillet over medium high heat. Add olive oil, chiken pieces and garlic. Sauté for 2 minutes.
Add bell peppers and mushrooms, continue sauteéing until chicken is cooked through and bell peppers and mushrooms are soft.
While that is cooking, place a piece of aluminum foil on a large baking sheet. Unroll the PillsburyTM Crescent Dinner Rolls dough and piece together to make one large rectangle. Press seams together. Bake for 4 minutes. Remove from oven.
Add spinach to the chicken mixture and stir to combine. Turn off heat.
Add mayoonnaise, greek yogurt, crushed red pepper flake, salt and pepper. Stir to combine.
Spread evenly on par baked PillsburyTM Crescent Dinner Rolls crust.
Add mexican cheese and parmesan cheese.
Bake for an additional 10 minutes or until the crust is golden brown and filling is pipping hot!
Remove from oven and let rest for 5 minutes before cutting.
Recipe by Becky's Best Bites at https://beckysbestbites.com/chicken-spinach-mushroom-white-pizza/