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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 roll refrigerated pizza dough
1 packet Hidden Valley Ranch Dressing mix
2 tbsp grated Parmesan cheese
1 tbsp olive oil or melted butter
Sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
About 1 cup shredded, cooked chicken.
3/4 cup mayo
3/4 up milk
First 1 tsp ranch dressing mix and combine it with 1 1/2 tbsp parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 cup mayo and 3/4 cup milk and place in the fridge to chill.
Preheat oven to heat specified on pizza dough package.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12x8 inches. Cut into 24 squares. 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.
Grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan or a mini-muffin pan. Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.
Place your rolls in the oven and bake about 15 or 20 minutes in the pie pan or about 8 minutes in the mini-muffin pan until lightly golden on top. Serve warm with a side of ranch dressing for dipping.
Make ahead: Before baking, flash freeze individually, or together right in a disposable foil pan. Bake from frozen until golden brown.
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CHICKEN-BACON STUFFED PIZZA ROLLS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 roll refrigerated pizza dough
1 packet Hidden Valley Ranch Dressing mix
2 tbsp grated Parmesan cheese
1 tbsp olive oil or melted butter
Sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
About 1 cup shredded, cooked chicken.
3/4 cup mayo
3/4 up milk
First 1 tsp ranch dressing mix and combine it with 1 1/2 tbsp parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 cup mayo and 3/4 cup milk and place in the fridge to chill.
Preheat oven to heat specified on pizza dough package.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12x8 inches. Cut into 24 squares. 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.
Grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan or a mini-muffin pan. Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.
Place your rolls in the oven and bake about 15 or 20 minutes in the pie pan or about 8 minutes in the mini-muffin pan until lightly golden on top. Serve warm with a side of ranch dressing for dipping.
Make ahead: Before baking, flash freeze individually, or together right in a disposable foil pan. Bake from frozen until golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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