Southwest Chicken Mini Party Pizzas

Appetizer Cornbread Recipes

Posted by Sharon

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Serve these mini pizzas with salsa on the side.  To save time, use leftover chicken breast cut into bite size pieces. Frozen chicken won’t work; it’s best to let the chicken thaw completely before cooking.


  • 2 (9 oz.) packages southwestern-cooked chicken breast strips
  • 2 (11.5 oz.) cans refrigerated cornbread twists
  • 1 (8 oz.) package Mexican cheese blend, shredded


Allow the oven to preheat to 375 degrees. Cut the chicken strips into small chunks. Unroll both cans of cornbread twists and separate into 4 rectangles each. Place the rectangles of dough onto an ungreased cookie sheet. Roll the each rectangle out to pieces that are 5-1/2 inches long and 4-1/2 inches wide. Cut each rolled piece into 2 pieces lengthwise. Spread the chicken over the top of each rectangular piece of dough. Sprinkle each piece of dough evenly with the cheese. Bake 18 minutes or until the dough is a golden brown and the cheese has melted. Makes 16 mini pizzas.

Preparation Time:  approximately 25 minutes
Baking Time:  approximately 18 minutes
Total Time: approximately 43 minutes

Nutritional Information per mini pizza:  (approximate values)
Calories 480; fat 23 g; sodium 1,260 mg; carbohydrates 36 g; sugar 9 g; protein 33 g.

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