6 Rhodes Texas™ Rolls or 10 Rhodes™ Dinner Rolls, thawed and risen
2 boneless skinless chicken breasts, cubed
1 tablespoon canola oil
1 tablespoon low sodium soy sauce
1 red bell pepper, cut into strips
3 green onions, chopped
2 cups mozzarella cheese
1 cucumber sliced
1/2 cup chopped cilantro
peanut sauce: (can be made ahead and stored in refrigerator)
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons low sodium soy sauce
3 tablespoons water
2 tablespoons canola oil
2 teaspoons minced garlic
Spray board or counter top with non-stick cooking spray. Press Texas rolls or dinner rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Cover with plastic wrap and let rise 30 minutes.
Remove wrap and poke several times with a fork to prevent bubbles from forming. Bake at 350°F 10-15 minutes or until lightly browned. In a medium saucepan combine all the ingredients for the peanut sauce. Cook over medium-low heat, stirring constantly, 10-15 minutes or until thickened. Set aside to cool. Stir fry the chicken in canola oil and soy sauce until completely cooked. Spread peanut sauce over baked crust. Top with red peppers, green onions, cooked chicken and cheese.
Bake at 350°F 10-15 minutes or until cheese is melted. Remove from oven and top with cucumbers and cilantro.
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