Oh well, totally worth it to see him look so dashing!
Check out the tutorial on Nap Time Crafting.
P.S. I've really been getting my stalk on. Check out all the new links!!
One morning — and I can’t remember when, but it was recently — Gina and I happened to be watching Rachael Ray’s talk show and she had a couple of women on competing in some sort of recipe contest. One lady was putting her white chicken chili up against the other’s barbecue chicken pizza.
Both of the recipes looked simple to make and tasty to eat so we grabbed them from the Rachael Ray web site. Since it’s too warm here for chili we decided to put the pizza into this week’s list of recipes. Tuesday night it got the call.
Our verdict, not bad. Gina said that as certain as she was that she wasn’t going to like it, she actually thought it was good. I did too. It didn’t taste like pizza, but a saucy barbecue chicken sandwich. That’s not a bad thing.
The ingredient list was short the way we made it. Crescent rolls for the crust. Sauce for the well, sauce. Pre-cooked chicken strips to go on top. Some real bacon bits from a jar and then a bag of cheese.
In terms of simplicity, putting this together couldn’t be much easier. The hardest part was baking the crust. Just do that according to package directions. Top the pizza with the sauce, chicken, bacon, and cheese. Stick it under the broiler for three or four minutes until the cheese melts and browns. Remove. Cut. Eat.
Here is an official list of what you’ll need and what you’ll need to do with it. The official Rachael Ray recipe is a bit different. This is our take. This is what it looks like before.
And this is what it looked like after on my plate. Hate to say it, but I had a third piece.
We both were happy with the way the rolls worked as the crust. We went with the reduced fat crescent rolls and saved calories there. The cheese was also low fat so we saved there too.
After we ate we talked about a couple of ways to tweak the toppings. The only thing we didn’t get was the satisfaction of eating pizza. But we did enjoy this and there are plenty of leftovers. I have a feeling that variations on this recipe could be making some appearances here.