Ranchero Mexi-Chicken Crostada

adapted from Picky Palate

1 roll Pillsbury Pie crust, thawed
1 ½ Cups cooked shredded chicken
1 can diced tomatoes, drained
1 small can dice green chilies
1 can black beans, drained and rinsed
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley

1. Preheat oven to 375ºF. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, chilies, black beans, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

4 Servings