Recipe by DuChick
Another Pillsbury winner...credit goes to Karen Durrett from Oregon for creating this wonderful dish in the 1994 Pillsbury Bake-Off. A *tostizza* is a combination of a pizza and a tostado. It's piled high with chicken and black beans that'll make your mouth water.
Top Review by Andi of Longmeadow Farm
Perfect! These came together so quickly and was so yummy, we decided to do the "Cha-cha" around the house! I used my own biscuit type of dough, but other then that, stay directly to the glorious recipe. I didn't overload the dough - as I didn't want to get anything to soggy, and they came out lovely! I used a hot & chunky salsa, and added some fresh jalapeno's along with the green pepper. Great recipe, one that deserves big 5 stars or more! Thanks, for posting my PAC baby 2011 - DuChick!
- 1 (16 1/3 ounce) canpillsbury grands ready-to-bake refrigerated buttermilk flaky biscuits
- 1 cup diced cooked chicken
- 1 cup progresso black beans, drained (from 15- or 19-oz can)
- 1⁄2 cup old el paso thick 'n chunky salsa
- 2 tablespoons old el paso taco seasoning mix (from 1.25-oz. pkg.)
- 2 green onions, chopped
- 1⁄2 cup bell pepper, strips (1 inch long)
- 6 ounces shredded cheddar cheese
Directions See How It's Made
- Heat oven to 350°F
- Separate dough into 8 biscuits.
- On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
- In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well.
- Spread evenly over biscuits to within 1/4 inch of edges.
- Top evenly with onions, bell pepper and cheese.
- Bake at 350°F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time.
- If desired, garnish with sour cream and guacamole.