Chicken-Bacon Stuffed Pizza Rolls

Name: Chicken-Bacon Stuffed Pizza Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 roll refrigerated pizza dough; 1 pkg hidden valley ranch dressing mix; 2 Tbsp parmesan cheese, grated; 1 Tbsp olive oil or melted butter; sharp cheddar cheese (as needed); mozzarella cheese (as needed); 8 slice bacon, cooked and crumbled; 1 c chicken, cooked & shredded; 3/4 c mayo; 3/4 c milk

By Hope Vaillancourt
@MissHopie87

pizza dough. cheese. chicken. ranch. bacon. You cannot go wrong with these!!! These are sure to be a crowd pleaser and you can even use left-over rotisserie chicken for these delicious, melt-in-your-mouth gooey treats! I’m serious when I tell you these are amazing. They were actually way better than I had imagined them. Although how could you possibly go wrong with warm dough, gooey cheese, and crispy bacon, dipped in ranch. You can’t. You just can’t.

recipe & photo from: ourbestbites.com

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

Prep:

20 Min

Cook:

15 Min

Ingredients

1

roll refrigerated pizza dough
1 pkg

hidden valley ranch dressing mix
2 Tbsp

parmesan cheese, grated
1 Tbsp

olive oil or melted butter
·

sharp cheddar cheese (as needed)
·

mozzarella cheese (as needed)
8 slice

bacon, cooked and crumbled
1 c

chicken, cooked & shredded
3/4 c

mayo
3/4 c

milk
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How to Make Chicken-Bacon Stuffed Pizza Rolls

Step-by-Step

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.
Preheat oven to heat specified on pizza dough package. Usually it’s 400-425 degrees.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12? by 8?. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.
Place your rolls in the oven. I’ve noticed baking time really depends on the type of dough I’m using. Whether it’s different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they’re lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.

ENJOY!!!