Cheesy Herb and Artichoke Chicken Pull Apart Bread

Show/Hide Cheesy Herb and Artichoke Chicken Pull Apart Bread
Serves 6 to 8 | Prep/Cook Time: 1 Hr 30 Min
Show/Hide
Print Now
Calories
540
Protein
35g
Sodium
1170mg
Sat.Fat
20g
Sugar
2g
INGREDIENTS
1 bag PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
2 cups shredded mozzarella cheese
10 ounces garlic and herb cheese
1 cup artichoke hearts, finely chopped
1/2 cup Parmesan cheese
1 (16-ounce) can refrigerated pizza dough
INSTRUCTIONS
Show/Hide
STEP 4: 
Bake
Bake the loaf for 1 hour, or until well browned and cooked through. Let cool for 5 minutes and then turn the loaf out of the pan. Serve while warm and let people peel off their slices.
Show/Hide
STEP 1: 
Combine
Preheat oven to 350°F. In a bowl, combine the shredded chicken, shredded mozzarella, garlic-herb cheese, chopped artichokes and Parmesan cheese. Mix well.
Show/Hide
STEP 2: 
Cut
On a lightly floured surface, roll out the pizza dough into a 12”x 18” rectangle. With a pizza cutter or a sharp knife, cut the dough into 16 (3”x 4”) rectangles. Dollop a heaping tablespoon of chicken mixture onto each dough rectangle. Leave one rectangle without the spread and set aside. Press the mixture to evenly cover each rectangle.
Show/Hide
STEP 3: 
Stack
Spray a 9”x 5” loaf pan with cooking spray and prop it up vertically. Use a spatula to layer the rectangles into stacks of 3 or 4. Place the stacked layers into the loaf pan, chicken side up. Top with the dough rectangle without spread that you had set aside. Sit the pan horizontally.
TIP Show/Hide
The inside stays just a bit doughy due to the moisture in the chicken, so make sure to cook it until the top begins to brown.

Perdue