Prep Time:10 min |
Start to Finish:35 min |
Makes:8 servings |
| 2 | cups Original Bisquick® mix |
| 1/4 | cup sour cream |
| 1/4 | cup very hot water |
| 1 | container (18 oz) refrigerated original barbecue sauce with shredded chicken |
| 1/4 | cup chopped cooked bacon (about 4 slices from 2.2-oz package) |
| 1 1/2 | cups shredded Colby-Monterey Jack cheese (6 oz) |
| 1. | Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold. |
| 2. | Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon. |
| 3. | Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted. |
| High Altitude (3500-6500 ft): Bake 18 to 23 minutes. | |


Comments: 42
YUM!
getting a little chilly.
Well she makes the best darned Pizza too. Better than Papa Johns!!