Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup cooked bacon, crumbled
  • 0.5 cup green onions, chopped
  • 0.5 cup ranch dressing
  • 1 cup pizza dough (store-bought or homemade)
  • 0.25 cup Parmesan cheese, grated
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 egg beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the shredded chicken, mozzarella cheese, crumbled bacon, chopped green onions, ranch dressing, garlic powder, salt, and pepper. Mix until well combined.
  3. Roll out the pizza dough on a lightly floured surface into a rectangle about ¼-inch thick.
  4. Spoon the chicken mixture down the center of the dough, leaving enough space on both ends to fold over and seal the filling.
  5. Fold the sides of the dough over the filling, then roll tightly from the top down, pinching the ends to seal.
  6. Place the rolled chicken bake seam-side down on a baking sheet lined with parchment paper.
  7. Brush the top of the bake with the beaten egg for a golden finish, then sprinkle with grated Parmesan cheese.
  8. Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.
  9. Remove from the oven and let it cool for a few minutes before slicing into portions.

💡 Chef's Notes

Slice the chicken bake into thick pieces and serve it on a wooden board. Garnish with fresh parsley or additional green onions for a pop of color. Serve with extra ranch dressing on the side for dipping.

Recipe by Elodie Whittaker - Recipe Developer