Tex-Mex Chicken Melts

Source: The Pampered Chef

Canape Bread:
1 (11 ounce) package refrigerated French bread dough

Filling:
1/2 cup onion, finely chopped
1/2 cup green bell pepper, chopped
4 ounces Cheddar cheese, grated, divided (1 cup)
1 (10 ounce) can chunk white chicken, drained and flaked
1/4 cup mayonnaise
1 tablespoon Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
2 plum tomatoes, sliced
2 tablespoons fresh parsley, snipped

Heat oven to 375 degrees F.

Using Kitchen Spritzer, lightly spray inside of Bread Tube and caps with vegetable oil. Cap bottom of Bread Tube; fill tube with dough. Place cap on top. Bake, upright, 50 to 60 minutes. Cool 10 minutes. Remove bread from tube onto Nonstick Cooling Rack. Cool completely.

Cut bread into 20 (1/4-inch) slices with Serrated Bread Knife. Arrange slices on Rectangle Stone.

Chop onion using Food Chopper. Chop bell pepper using Utility Knife. Grate cheese using Deluxe Cheese Grater.

In Classic Batter Bowl, combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayonnaise, Seasoning Mix and garlic pressed with Garlic Press; mix well.

Using Medium Scoop, divide filling evenly among bread slices. Slice tomatoes using Ultimate Slice & Grate fitted with v-shaped blade. Place one tomato slice over filling on each bread slice. Snip parsley using Kitchen Shears.

In Small Batter Bowl, toss remaining cheese and parsley to combine. Sprinkle over tomato slices. Bake 15 to 18 minutes or until golden brown. Serve hot.

Yield: 20 servings