Barbecue Galettes
Tangy Corn Coleslaw
Ingredients
- 3 slices bacon, chopped
- 2 cups shredded rotisserie chicken
- 6 Tbsp barbecue sauce, divided
- ¾ cup shredded mozzarella cheese, divided
- ½ (14.1-oz) pkg refrigerated pie crusts
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F. Cook bacon in a skillet over medium heat until crisp; drain on paper towels.
- Toss together chicken, ¼ cup barbecue sauce, and ¼ cup cheese.
- Meanwhile, unroll pie crust on a lightly floured surface and roll into a 14-inch circle. Transfer to a lightly greased baking sheet.
- Spread 2 Tbsp barbecue sauce over dough, leaving a 2-inch border. Spread chicken mixture over sauce and sprinkle with remaining cheese.
- Gently fold edges of dough over filling, overlapping dough as necessary. Press gently to seal.
- Brush dough edges with beaten egg. Bake 12 to 15 minutes or until crust is golden brown. Sprinkle with bacon.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 1 cup frozen corn kernels, thawed
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp mayonnaise
- 1 Tbsp honey
Side Dish Instructions
- Stir together all ingredients in a bowl until blended. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
620
|
233
|
853
|
| Fat (g) | 31 | 16 | 47 |
| Sat. Fat (g) | 13 | 2 | 15 |
| Protein (g) | 43 | 3 | 46 |
| Carb (g) | 45 | 21 | 66 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 1295 | 77 | 1372 |
| T. Sugs (g) | 10 | 6 | 16 |
| A. Sugs (g) | 9 | 6 | 15 |
Kid-Friendly Meal Plan
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