1 tbsp vegetable oil
1/2 cup chopped onions
1 cup frozen corn
3 boneless skinless chicken breasts cooked and cubed (about 2 cups)
1/2 cup sour cream
1 1/2 cups shredded colby monterey jack cheese
1 can enchilada sauce
1 can Pillsbury refrigerated pizza crust

Heat over to 400 degrees F. Spray 15×10x1 inch pan (I used a cookie sheet) with cooking spray.

In a skillet, heat vegetable oil. Add in the onion and cook 2-3 minutes. Add the corn and cook 3-4 minutes. Stir in chicken and remove from heat. Stir in the sour cream and 1/2 cup of the cheese. Let this cool for about 5 minutes.

Unroll the pizza crust dough into the pan. Starting at the center, press dough into a 10 inch square. Spread about 2 tbsp of the enchilada sauce over the dough. Spoon the chicken mixture evenly over the sauce to within 2 inches of the edge. Then drizzle about 1/4 cup of enchilada sauce over the chicken mixture and sprinkle the remaining cup of cheese. Fold the edges of dough up over the filling and round the corners.

Bake about 20 - 25 minutes or until the crust is brown and filling is bubbly (I slightly overcooked mine — Even I mess up these easy to cook recipes sometimes! LOL) Let the tart stand for about 10 minutes. Meanwhile, heat the remaining enchilada sauce.

To serve, top tart with chopped Roma tomatoes and shredded lettuce. Cut into wedges and serve with the warmed up enchilada sauce.

1 tbsp vegetable oil
1 lb boneless skinless chicken breast cut into 1 inch pieces
1 tsp salt
1 1/2 tsp dried thyme leaves
1/8 tsp pepper
2 cups sliced fresh carrots (its about 4 medium carrots)
2 cups frozen potatoes O’Brien
1 jar chicken gravy
1 can Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
1/2 tsp garlic powder

In a skillet, heat oil. Add chicken, sprinkle with salt, 1/2 tsp thyme, and the pepper. Cook for 5 minutes stirring frequently until chicken is browned.

Move chicken to 1 side of the skillet. Add the carrots and potatoes; cook for 5 minutes. Stir in gravy and heat to boiling. Reduce heat to low. Cover and simmer 20-25 minutes stirring occasionally until chicken is no longer pink in the center and the vegetables are tender.

During the last 15 minutes of cooking, heat the over to 400 degrees. Separate dough into ten biscuits. Cut each into quarters and place in a large bowl. Sprinkle garlic powder and the remaining teaspoon on thyme over the dough. Toss to coat. Place on an ungreased cookie sheet and cook 8-10 minutes or until golden brown. Scatter over top of cooked chicken mixture before serving.

1 lb ground beef
1/2 cup diced pepperoni
5 tbsps of diced onions (I personally use less since I am not a huge onion fan)
1 jar chunky tomato pasta sauce
1 box (10.6 oz) Pillsbury refrigerated Parmesan breadsticks with garlic
2 cups shredded Colby-Monterey Jack cheese blend

Preheat oven to 375 degrees. Spray a 12×8 (2 qt) glass baking dish with cooking spray.

Brown ground beef and drain. Stir in pepperoni, onions, and pasta sauce. Cook until boiling.

Unroll dough into 1 large rectangle. Spread garlic mixture from the box evenly over the dough. Separate dough into 10 breadsticks. Cut each breadstick into 3 crosswise pieces.

Pour ground beef mixture into baking dish. Spread dough pieces evenly over hot ground beef mixture.

Bake 15 - 18 minutes or until topping is golden brown and no longer doughy. Sprinkle with cheese and bake 10 minutes longer or until cheese is melted.

1 lb lean ground beef
1 can sloppy joe sauce
2 cans Pillsbury refrigerated Big & Buttery crescent dinner rolls
2 cups shredded cheddar cheese

Heat over to 350 degrees. Brown ground beef and drain. Stir in sauce. Heat to boiling; stirring occasionally.

Unroll 1 can of the dough. Place in ungreased 13×9 inch glass baking dish. Press in bottom and 1/2 inch up the sides. Spread beef mixture over dough. Sprinkle cheese. Unroll 2nd can of dough and place over cheese.

Bake 30 - 35 minutes or until mixture is bubbly and the dough is golden brown. Cut into squares to serve.

4 servings

1 can Pillsbury refrigerated pizza crust
2 tablespoons honey mustard
6 oz of thinly sliced lunch meat (you can use turkey, ham, chicken, etc)
6 slices of cheese (whatever kind you prefer)
1 egg, beaten
1 tsp sesame seed

Heat over to 400 degrees. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet. Starting at the center, press out dough into 14×8 inch rectangle.

Spread honey mustard over dough to 1 inch of edges. Layer the ham and cheese over the mustard.

Fold the long sides of dough over the filling to the center of the rectangle. Pinch to seal. Pinch the short sides to seal and tuck under. Brush with egg and sprinkle with sesame seeds.

Bake 14-18 minutes or until the crust is golden brown. Cut into 6 pieces and serve warm.

My favorite part of this recipe is that you can put in whatever you like the best!