Ranch Chicken Bacon Roll (Print Version)
# Ingredients:
→ Base
01 -
1 pound pizza dough
02 -
1/2 cup ranch dressing
→ Fillings
03 -
1 cup shredded mozzarella cheese
04 -
1/2 cup crumbled bacon
05 -
1 cup diced cooked chicken
06 -
1/4 cup red onion, thinly sliced
→ Finishing Touches
07 -
1 egg, beaten (for egg wash)
08 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Get your oven nice and hot at 375°F (190°C). Line a baking sheet with parchment paper.
02 -
Dust your work surface with a little flour and roll out the pizza dough into a rectangle shape.
03 -
Spread ranch dressing over the dough, leaving about a half-inch border around the edges. Layer on the mozzarella, bacon, chicken, and red onion.
04 -
Starting from one long side, roll the dough up tightly like a jelly roll. Pinch the edges and seams well to seal everything inside.
05 -
Place your roll seam-side down on the prepared baking sheet. Brush the top with beaten egg and cut a few small slits across the top to let steam escape.
06 -
Bake for 25-30 minutes until golden brown and crispy. Let it rest for 5 minutes, then sprinkle with fresh parsley and slice to serve.
# Notes:
01 -
Great for make-ahead - assemble and refrigerate, then bake when ready
02 -
Serve with extra ranch or marinara sauce for dipping
03 -
Leftovers keep well in the fridge for up to 3 days