Prep Time:10 min
Start to Finish:35 min
Makes:8 servings
2 cups Original Bisquick® mix
1/4 cup sour cream
1/4 cup very hot water
1 container (18 oz) refrigerated original barbecue sauce with shredded chicken
1/4 cup chopped cooked bacon (about 4 slices from 2.2-oz package)
1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)
DIRECTIONS:
Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold. Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.
Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.
1 comment:
This is a very easy dish to make. I ended up doubling the recipe items that make the crust (bisquick, water, and sour cream). I used 3 boneless, skinless chicken breasts mixed with 1 1/2 bottles of B.B.Q. sauce. It all turned out really well. Originally, it just wasn't enough crust with the amount that the recipe called for. This made enough for 5 adults to fill up on.
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