Saturday, February 20, 2010

Chicken Bacon Stuffed Pizza Rolls

Wow, these were so yummy. I was one happy momma this night. The bacon totally made it!Chicken Bacon Stuffed Pizza Rolls

1 roll refrigerated pizza dough, or make your own (which I did)
1 packet dry ranch dressing mix
2 Tbs. grated Parmesan cheese
1 Tbs. olive oil or melted butter
sharp cheddar cheese, or whatever you prefer
8 slices bacon, cooked and crumbled
1 cup chicken, cooked and shredded
3/4 cup mayo
3/4 cup milk

First take 1 tsp. of the ranch dressing mix and combine it with 1 1/2 Tbs. parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 cup mayo (I subbed in plain yogurt for some of the mayo) and 3/4 cup milk and place in the fridge to chill.

Preheat oven to heat specified on dough package, usually between 400-425 degrees.

Unroll you pizza dough onto a lightly floured surface. Pat or roll the dough so its about 12" x 8". Cut it into 24 even squares. Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on, carefully lift up each square and wrap the dough around the toppings. You can just grab the four corners and squeeze the seams shut and then place them seam side down on a greased baking sheet. Brush them with the olive oil or melted butter and sprinkle with the parmesan ranch mixture. (I was way too lazy to do this, so I just rolled the dough out and placed it on my greased cookie sheet. I added all of the toppings and then folded the dough over top and crimped it kind of like a calzone. I topped it as directed and just sliced it up after baking.)

Place your rolls in the oven. Bake 10-20 minutes depending on your dough. Take them out when they are lightly golden on top.

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

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