A refrigerated pie crust holds a tempting filling of bacon, chicken and cheese
in this lovely entrée.
6 slices bacon
1 box Pillsbury® refrigerated pie crusts, softened as directed
4 tablespoons mayonnaise
3/4 cup shredded Monterey Jack cheese (3
2 cups chopped cooked chicken breast
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 to 1 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
Dash ground red pepper (cayenne)
3/4 cup shredded Cheddar cheese (3 ounces)
1 egg yolk
1 tablespoon water
1 tablespoon sesame seed
1 cup chopped romaine lettuce
1 medium tomato,
seeded, finely chopped
1/4 cup chopped green onions (4 medium)
Heat oven to 400 degrees F.
In skillet or microwave, cook bacon until crisp; drain on paper towels. Crumble
bacon; set aside.
Meanwhile, line cookie sheet with heavy-duty foil. Remove pie crust from pouch;
place crust flat between 2 sheets of waxed paper. With rolling pin, roll crust into
14 x 12-inch oval. Remove top waxed paper; carefully turn pie crust over onto cookie
sheet. Remove waxed paper.
Spread 2 tablespoons of the mayonnaise evenly over crust to within 2 inches of
edge. Sprinkle Monterey Jack cheese over mayonnaise.
In small bowl, mix chicken, remaining 2 tablespoons mayonnaise, the mustard,
lemon juice, black pepper, celery salt, salt and ground red pepper. Spoon mixture
over Monterey Jack cheese. Sprinkle with crumbled bacon. Sprinkle Cheddar cheese
Fold 2-inch edge of crust up over filling, pleating crust as necessary and leaving
5 x 7-inch oval opening in center. Gently press down on edge to securely enclose
In small bowl, beat egg yolk and water with fork. Generously brush yolk mixture
over crust; sprinkle crust with sesame seed.
Sprinkle lettuce over filling; press down lightly. Top with tomato and onions.
Cut into 6 wedges to serve.
Nutrition Information Serving Size: 1 Serving Calories 460 (Calories from
Fat 280), % Daily Value Total Fat 32g 32% (Saturated Fat 12g, 12% Trans Fat 0g 0%