Lisa’s Chicken Pazone

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Crust

 

Mix all ingredients well. Set aside.

 

Chicken filling

  • 1/2 lb organic chicken (cut up small pieces)
  • 1 finely chopped onion
  • Safflower oil
  • Salt and herbs de Provence to taste

 

Carmelize onions with oil and seasoning. Add chicken and sauté until completely cooked.

 

For filling

  • 1/3 c  GFCFSF Daiya mozzarella cheese
  • 1/2 c organic tomato sauce (throw in a little salt, pepper, basil & oregano to taste)

 

Assembly

Pre-heat oven to 400 degrees. Line cookie sheet with parchment paper. Take 1/2 of mixed Bisquick batter and press on the cookie sheet using parchment paper on top with your hands.

Add 1/2 the chicken and filling on one half of the dough. Do not overfill. Gentle roll the unfilled half of the dough over the filling by lifting the parchment paper. Tip: wet your fingers with water to help separate parchment paper and roll the dough over the filling. Take a wet fork and press the dough at the opening.

Cook for 20-25 minutes until crust is slightly brown and firm.  Yields two pazones and feeds 2-3.

 

Lisa's Chicken Pazone – GFCFSF
Lisa's Chicken Pazone – GFCFSF - Before Folding