Shared by DeborahS
This is a creative twist on the keto chicken pizza crust all rolled up with yummy pepperoni!
This turned out beautifully and was so tasty I had to restrain myself from eating more.
Chicken Pepperoni Loaf
1b. Ground Chicken Breast,
1 cup Grated Smoked Mozzarella, divided in half
1 Egg
1/2 cup Rao’s Alfredo Sauce
2 tbs. Amore Sun-Dried Tomato Paste (comes in a tube)
1)15 oz. can mushroom, drained and squeezed very dry with paper towels
30 Slices Hormel Original Pepperoni
Chef Paul Prudhomme’s Herbal Pizza & Pasta Magic
Garlic powder
Onion powder
Black pepper
Salt
2 large sheets of parchment paper
13x9 baking pan
Preheat oven to 450 degrees.
Prepare a 13 x 9 pan by spraying with non-stick spray or lining with non-stick foil.
Mix ground chicken breast, 1/2 cup smoked mozzarella, egg, and seasonings as you
like till well blended.
Microwave a tablespoon of the mixture to test for taste. Adjust seasoning if needed.
Form into a ball and place the mixture on an overly large sheet of parchment paper. Cover
with the remaining sheet and press the mixture evenly into about a 10 x 10-inch square. Remove the top layer of parchment.
Spread on the Alfredo Sauce, leaving a 1/2-inch space around all edges.
Next, dot the 2 tbs. of sun-dried tomato paste randomly over the Alfredo sauce and spread around a little, but do not mix.
Next spread on the mushrooms and remaining 1/2 cup smoked mozzarella. Top evenly with pepperoni slices.
Beginning on the top edge.
Use the parchment paper to roll up into a loaf, stopping about 3 inches from the bottom. Using the parchment at the bottom, fold the remaining meat over the rest of the loaf. Using the sides of the parchment paper, lift the loaf and roll it into the prepared pan, seam side down, pinching ends shut. Place in the oven and lower the temperature to 350 degrees. Bake until the internal temperature reaches 165 degrees or about 30 - 35 minutes. Remove from oven and let rest 10 minutes before slicing so juices can be reabsorbed.
Another member's post for Chicken Crust Pizza inspired this recipe. Sorry can’t
give credit to whoever posted it as only took a screenshot of the recipe. Whoever it
was, thanks!
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