Description
Cheesy, flavorful chicken bacon ranch filling rolled in soft bread dough and baked to golden perfection. Easy appetizer or side dish.
Ingredients
Scale
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 cup cooked chicken, shredded or diced
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup ranch dressing
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Optional: 1/4 cup chopped green onions for garnish
Instructions
- If needed, cook chicken breasts (seasoned with salt, pepper, and garlic powder) at 375°F (190°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let cool slightly and shred or dice.
- Cook bacon until crispy (oven at 400°F (200°C) for 15-20 minutes recommended). Let cool and crumble.
- In a large bowl, combine shredded chicken, crumbled bacon, cheddar cheese, Monterey Jack cheese, and ranch dressing. Mix well. Taste and adjust seasonings as needed.
- Lightly flour a clean work surface.
- Gently roll out the thawed bread dough into a large rectangle, about 12×18 inches.
- Evenly spread the chicken bacon ranch mixture over the entire surface of the dough, leaving a small border (about 1/2 inch) around the edges.
- Starting from one of the long edges, carefully roll up the dough into a tight log. Pinch the seam to seal it closed.
- Place the rolled dough, seam-side down, on a baking sheet lined with parchment paper.
- Preheat your oven to 375°F (190°C).
- Using a sharp knife or kitchen scissors, make several diagonal slits across the top of the dough, about 1 inch apart.
- In a small bowl, combine the melted butter, garlic powder, and dried parsley. Mix well.
- Brush the entire surface of the bread with the garlic butter mixture.
- Bake for 25-30 minutes, or until the bread is golden brown and cooked through. The internal temperature should reach around 200°F (93°C). If the top starts to brown too quickly, you can loosely tent it with foil.
- Remove the bread from the oven and let it cool on the baking sheet for a few minutes before slicing and serving.
- Slice the bread into thick slices.
- Garnish with chopped green onions (optional).
- Serve warm.
Notes
- Cheese Variations: Experiment with different types of cheese! Pepper jack, mozzarella, or even a blend of Italian cheeses would be delicious.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little heat.
- Vegetarian Option: Replace the chicken with cooked mushrooms or roasted vegetables for a vegetarian version.
- Different Dough: While I love using frozen bread dough for convenience, you can also use pizza dough or even homemade bread dough.
- Add Vegetables: Mix in some chopped tomatoes, bell peppers, or spinach to the filling for added nutrients and flavor.
- Dipping Sauces: Serve with extra ranch dressing, blue cheese dressing, or even marinara sauce for dipping.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, in the microwave for 30-60 seconds, or in the air fryer at 350°F (175°C) for 5-7 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes