Alternatively Titled: Its About Freakin' Time
Stephanie over at Live.Love.Eat post a wonderful recipe for a Mexican Chicken Crostada, at the end of the recipe she recommended giving it Italian flavor...and that's just what I did. Here is my version...I guess it would be an Italian Chicken Crostada :)
1 roll Pillsbury Pie crust, thawed
1 ½ - 2 cups cooked chicken, cubed
2 medium tomatoes chopped (seeds removed)
2 tsp Italian seasoning
8 oz frozen spinach, thawed, drained
8 oz sliced mushrooms (I prefer baby bellas)
1/2 small onion chopped
Pinch of salt & pepper
½ cup shredded mozarella cheese
1 tblsp extra virgin olive oil
~ 1/8 - 1/4 cup grated parmasean
Preheat oven to 375. Unroll pie crust & place onto a cookie sheet that has been lightly coated with olive oil (or if you like you could use non-stick spray, I just usually don't have it around).
This was beyond fabulous!! Jack devoured it!! Dan and I couldn't get enough. I had enough dough, and made too much filling so we made two. The first we finished Saturday night, the second we just ate some tonight for a light dinner and Dan is taking the rest for lunch tomorrow. We will definitely be making this again.
We are discussing some fun combinations for making this again - we are thinking maybe steak or trying it like a pig in a blanket with sausage.
I thought I would throw this in to Anissa's Recipe Swap (what fun!!)