Transform pizza dough into a cheesy garbage bread with a Tex-Mex spin.
ingredients
directions
Preheat oven to 400ºF. Line a baking sheet with parchment and set aside.
In a bowl, stir chicken with corn, beans, tomato sauce, sour cream and chili powder until combined. Stir in 2 cups of the cheese blend.
Roll dough out to 20×14 inch rectangle. Spread filling over half of the dough starting at the short end and leaving a 1” border at the edges.
Starting at the short end topped with filling, roll in jelly roll fashion, ending seam side down. Pinch the edges to seal and tuck underneath.
Transfer roll to prepared pan. Stir 2 tsp water into egg and brush over bread. Bake for 30 minutes. Remove pan from oven. Top bread with enchilada sauce, remaining 1 cup cheese blend and jalapeno slices. Continue baking until golden, about 10 minutes.