Tex-Mex Chicken Melts

By pamdabear3383

Ingredients

• Canapé Bread
• 1 package (11 ounces) refrigerated French bread dough
• Filling
• 1/2 cup onion, finely chopped
• 1/2 cup green bell pepper, chopped
• 4 ounces cheddar cheese, grated, divided (1 cup)
• 1 can (10 ounces) chunk white chicken, drained and flaked
• 1/4 cup mayonnaise
• 1 tablespoon Pantry Southwestern Seasoning Mix
• 1 garlic clove, pressed
• 2 plum tomatoes, sliced
• 2 tablespoons fresh parsley, snipped

Details

Servings 20

Preparation

Step 1

1. Preheat oven to 375° F. Lightly spray inside of a bread tube and caps with vegetable oil. Cap bottom of bread tube; fill tube with dough. Place cap on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove bread from tube onto cooling rack. Cool completely.

2. Cut bread into 20 1/4-inch slices. Arrange slices on Rectangle Stone.

3. Chop onion & bell pepper. Grate cheese. In a bowl, combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayonnaise, Seasoning Mix and garlic; mix well.

4. Divide filling evenly among bread slices. Slice tomatoes. Place one tomato slice over filling on each bread slice. Snip parsley. In a bowl, toss remaining cheese and parsley to combine. Sprinkle over tomato slices.

5. Bake 15-18 minutes or until golden brown. Serve hot.