Chicken-Bacon Stuffed Pizza Rolls
NOTE: the linked post has great pictures!
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
Combine1 teaspoon of ranch dressing mix 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. 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. (Optional: cook rolls in a mini-muffin pan. They cook quicker this way than in a pie pan so keep an eye on them.) Place your rolls in the oven. Baking time depends on the type of dough you're using. Take them out when they're lightly golden on top.
Serve them warm with a side of freshly made ranch dressing for dipping.
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