What You Need:

2 (9 oz.) pkg. southwestern cooked chicken breast strips
2 (11.5 oz.) cans refrigerated cornbread twists
1 (8 oz.) pkg. Mexican cheese blend, shredded

How to Make It:

The oven is allowed to preheat to 375 degrees F.
The chicken strips are cut into small chunks.
Both cans of cornbread twists are unrolled.
Separate into 4 rectangles each.
The rectangles are put on an ungreased cookie sheet.
Each rectangle is rolled out to 5 1/2 in long and 4 1/2 in wide.
The rolled pieces are each cut into 2 pieces longwise.
Over the top of each rectangle spread the chicken.
The cheese is sprinkled evenly on each piece of dough.
Bake in the heated oven 18 minutes until the cheese has melted and the dough is a golden brown.

Makes 16 mini pizzas

You may save time by using left over chicken breast cut into bits size chunks. Be sure to thaw frozen chicken before using it. Serve salsa with these mini pizzas.

Preparation Time: approximately 25 minutes
Baking Time: approximately 18 minutes
Total Time: approximately 43 minutes

Nutritional Information per mini pizza: (approximate values)
Calories 480; fat 23 g; sodium 1,260 mg; carbohydrates 36 g; sugar 9 g;
protein 33 g