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Chicken Club Pizza

A co-worker shared how to swap in crescent rolls for pizza crust. I used that idea to turn an awesome sandwich recipe into an even more fabulous pizza. After baking, top with shredded lettuce. —Sherri Cox, Lucasville, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 slices


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons sesame seeds
  • 1/4 cup mayonnaise
  • 1 teaspoon dried basil
  • 1/4 teaspoon grated lemon zest
  • 1 cup shredded Monterey Jack cheese
  • 4 ounces sliced deli chicken, cut into 1-inch strips
  • 6 bacon strips, cooked and crumbled
  • 2 plum tomatoes, thinly sliced
  • 1/2 cup shredded Swiss cheese


  • Preheat oven to 375°. Unroll crescent dough and separate into eight triangles; arrange in a single layer on a greased 12-in. pizza pan. Press onto pan to form a crust and seal seams; sprinkle with sesame seeds. Bake 8-10 minutes or until edge is lightly browned.
  • In a small bowl, mix mayonnaise, basil and lemon zest. Spread over crust; top with Monterey Jack cheese, chicken, bacon, tomatoes and Swiss cheese. Bake 8-12 minutes or until crust is golden and cheese is melted.
Nutrition Facts
1 slice: 387 calories, 28g fat (10g saturated fat), 47mg cholesterol, 782mg sodium, 17g carbohydrate (3g sugars, 0 fiber), 16g protein.

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