Better with Bacon – Chicken-Bacon Stuffed Pizza Rolls

Oh my…mouth…watering…

Complete recipe after the jump.Chicken-Bacon Stuffed Pizza Rolls

• 1 roll refrigerated pizza dough* (or make your own)
• 1 packet Hidden Valley Ranch Dressing mix
• 2 T grated Parmesan cheese
• 1 T olive oil or melted butter
• sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
• 8 slices bacon, cooked and crumbled
• about 1 C shredded, cooked chicken.
• 3/4 C mayo
• 3/4 C milk

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″. 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.

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. 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.

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