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)
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Steps
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.
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A terrific convenience product and a real time-saver, cooked bacon is available both sliced and chopped. You can also cook, drain and chop 4 slices of bacon to use in this recipe.
Create an Old West meal with baked beans and creamy coleslaw. For dessert, serve fruit cobbler and a cup of hot coffee.
Barbecued chicken is great on this pizza, but you may also want to try a container of barbequed pork.
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