Cheesy Chicken Salad Stuffed Buns

Ingredients

• My pizza crust
• 4 boneless, skinless chicken breasts, cooked and shredded (about 1 pound)
• 1 1/2 cup mayo (you may need more)
• 1 tsp Dijon mustard
• 1/2 cup dill pickles, diced
• 1 egg, boiled and diced
• 1/3 yellow onion, diced
• 1 tsp dried tarragon
• Salt
• Pepper
• 16 oz Provolone cheese
• 1 egg, whisked
• Dried oregano

Instructions

• Make pizza dough, roll dough ball in olive oil, cover and refrigerate.
• Combine chicken through onion; salt and pepper to taste.
• Preheat oven to 500 degrees and grease or spray a baking stone or baking sheet.
• Tear the dough into 8 even sized pieces.
• Pulling with your hands, make each one a flat disc. You want it thin, but not transparent thin.
• Put a heaping tablespoon of chicken salad in the center of each and top generously with the Provolone.
• Fold the dough over the mixture on all four sides like a package; sealing the ends.
• Flip upside down, brush with egg wash and sprinkle with oregano.
• Bake for 12-15 minutes, until golden brown on top.
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