Chicken Caesar Club Salad Pie

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

2

packages (6 oz each) refrigerated cooked chicken breast strips

1/2

cup Caesar dressing

2

tablespoons cooked real bacon pieces (from 2.8-oz package)

2

tablespoons shredded Parmesan cheese (1/2 oz)

2

cups sliced romaine lettuce

1/2

cup halved grape or cherry tomatoes

• 1 Heat oven to 400°F. Remove pie crust from pouch; unroll crust onto ungreased large cookie sheet. Roll or press into 12-inch round.
• 2 Arrange chicken over dough to within 1 1/2 inches of edge. Drizzle 2 tablespoons of the dressing over chicken; sprinkle with bacon. Fold 1 1/2-inch edge of crust up over chicken, pleating crust as necessary. Sprinkle 2 teaspoons of the cheese over crust edge.
• 3 Bake 20 to 25 minutes or until crust is golden brown. Cool on cookie sheet 10 minutes. With metal spatula, gently lift edge; slide pie onto serving plate. Sprinkle with lettuce and tomatoes; drizzle with remaining dressing. Sprinkle with remaining cheese. Cut into wedges to serve.