Chicken Bacon Ranch Pizza Rolls

First off, these are so good!! Another one of my husbands favorite recipes! I made these once for a Christmas party with my family and they were gone in like 10 min (no joke!!) All my siblings were asking for the recipe. I found this at Our Best Bites and couldn't resist making it because my husband loves all three of the main ingredients: Chicken, Bacon, and ranch. I figured I couldn't go wrong in making these and boy was I right!! They are a little time consuming to make but it is well worth it. I like to make mine in a mini cupcake pan because I found that they cook more evenly. Try these, they won't disappoint! They make a great main dish along with a salad or great for an appetizer for a party.


1 roll refrigerated pizza dough
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. {this homemade ranch makes it all the more better!!}

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 into a rectangle. You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares. Sometimes I don't get that many, it just depends on how well the dough gets rolled out.

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.

I grab the four corners first and then squeeze the seams shut. Then 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. Each dough cooks a little different so start by setting 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.

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

Note:
These can also be baked individually in a mini-muffin tin. This might work better for serving depending on the situation. You're making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. {This is my personal preferred way to cook these}