Chipotle Chicken Flatbread

This flavorful flatbread is sure to hit the spot!

Prep: 20 to 30 min (not including thaw time)
Bake: 25 min | Yield: 8 to 12 servings

Ingredients

• 9 Rhodes Yeast Dinner Rolls, thawed to room temperature
• 1 1/2 tablespoons olive oil
• 1/2 cup grated mozzarella cheese
• 1 1/2 cups cooked chicken, cut into bite-size pieces
• 1/2 to 3/4 cup diced red pepper
• 3 0r 4 sliced cooked bacon, chopped
• 1/2 avocado, diced
• 1 tablespoon fresh cilantro leaves, chopped
• Crushed red pepper flakes
• 1/4 cup ranch dressing
• 1 teaspoon chipotle seasoning

Instructions

1. Spray counter lightly with cooking spray. Combine rolls and roll into an 11 x 15 inch rectangle. Place dough in a sprayed 9 x 13 inch baking pan.
2. Brush the dough with olive oil. Poke with a fork several times to prevent bubbles from forming.
3. Pre-bake at 350 degrees F for 12 to 15 minutes.
4. Remove from oven and cool slightly.
5. Sprinkle evenly with cheese, chicken, red pepper and bacon.
6. Bake for an additional 8 to 10 minutes or until cheese is melted.
7. Remove from pan and place on cooling rack.
8. Combine ranch dressing and chipotle seasoning and mix well.
9. Arrange avocado on top of bread, sprinkle with cilantro and red pepper flakes.
10. Drizzle with seasoned dressing.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv