Ingredients
1
package (9 ounces) frozen southwestern-seasoned cooked chicken breast strips
1
cup shredded Mexican cheese blend (4 ounces)
1/2
cup thick ’n chunky-style salsa
1
can (11.5 ounces) refrigerated cornbread twists
Preparation
Heat oven to 375°F. Unroll dough; separate into 4 rectangles of 4 strips each. Place rectangles on ungreased cookie sheet. Press each to form 5 1/2x4 1/2-inch rectangle.
Top dough rectangles evenly with chicken strips. Sprinkle each with cheese.
Bake at 375°F. for 15 to 20 minutes or until edges are deep golden brown. Serve with salsa.
