CHICKEN BACON RANCH SANDWICH ROLL RECIPE BY TASTY
Here's what you need: bacons, Frank's Red Hot Original, white sandwich bread, egg, chicken, ranch dressing, monterey jack cheese, baby spinach, ranch butter, butter, ranch dressing
Provided by Griffin Bohen-Meissner
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank's Red Hot Original. Bake for 15-20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside.
- Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
- Use a rolling pin to roll out the bread rectangle as thinly as possible.
- In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients.
- Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes.
- Lower oven temperature to 350ºF.
- Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter.
- Bake for 18-20 minutes, until bread is lightly golden and cheese is melted.
- Slice and serve. (Optional: Serve with more ranch for dipping.)
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 5 grams, Fat 31 grams, Fiber 0 grams, Protein 30 grams, Sugar 1 gram
CHICKEN BACON RANCH BAKED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, shredded chicken, ranch dressing, bacon, shredded cheddar cheese, sour cream, scallion
Provided by Alix Traeger
Categories Lunch
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (200°C).
- With a fork, poke the potatoes.
- Place the potatoes on a plate and microwave for five minutes on each side.
- In a bowl mix the chicken, ranch dressing, bacon, and cheddar cheese.
- Carefully place the potatoes on a baking sheet, and slice them half way down.
- Fill the potatoes with the chicken mixture.
- Top with more cheddar cheese.
- Bake for 20 minutes or until cheese is melted.
- Top with sour cream and scallions.
- Enjoy!
Nutrition Facts : Calories 786 calories, Carbohydrate 58 grams, Fat 44 grams, Fiber 4 grams, Protein 39 grams, Sugar 5 grams
BACON RANCH CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, ranch dressing, bacon, cheddar cheese
Provided by Robert Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread 1-2 Tbsp. ranch on each chicken breast.
- Layer two slices of bacon on top of each chicken breast.
- Top with cheese.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 43 grams, Sugar 0 grams
CHICKEN BACON RANCH POCKETS RECIPE BY TASTY
Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, mixed olive, shredded chicken breast, bacon, ranch dressing, shredded cheddar cheese, olive oil
Provided by Camille Bergerson
Categories Lunch
Yield 8 pockets
Number Of Ingredients 11
Steps:
- In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
- Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
- Turn out onto a lightly floured surface and knead for 3-5 minutes.
- Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
- Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
- Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
- Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
- Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
- Slice the dough in half through the center, lengthwise.
- Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
- Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
- Brush the tops with olive oil and sprinkle with remaining cheese.
- Bake for 15-20 minutes, or until light golden brown.
- Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
- To reheat, microwave for 45 seconds to 1 minute.
- Enjoy!
Nutrition Facts : Calories 524 calories, Carbohydrate 43 grams, Fat 28 grams, Fiber 1 gram, Protein 22 grams, Sugar 1 gram
CREAMY CHICKEN AND BACON POCKETS RECIPE
We grew up with these delicious Creamy Chicken and Bacon Pockets and now we make them for our families all the time!
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with Mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
- Lightly dust a work surface with flour and roll out crescent dough. Cut into 16 squares.
- Place about 2 teaspoons of cream cheese mixture onto each square.
- Press edges together until sealed.
- After stuffing and folding each pastry, place on a baking sheet. Whisk egg and water together and brush over the top of each pastry.
- Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving.
Nutrition Facts : Calories 89 kcal, Carbohydrate 1 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 108 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN BACON RANCH MINI CALZONES RECIPE BY TASTY
Here's what you need: rotisserie chicken, ranch packet, red onion, bacon, mozzarella cheese, cheddar cheese, egg, water
Provided by Pierce Abernathy
Categories Appetizers
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut pizza dough into 8 sections on a floured surface.
- With one section, roll out dough until flat and circular.
- In a medium bowl, mix together the chicken, ranch packet, red onion, and bacon.
- Place a slice of mozzarella on the rolled out dough. Top with 2-3 tablespoons of the chicken mixture.
- Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
- Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with cheddar cheese.
- Bake calzones at 400°F (200°C) for 15-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 5 grams, Fat 10 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
PIZZA BAKE POCKETS RECIPE BY TASTY
Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, olive oil, marinara sauce, shredded mozzarella cheese, pepperoni, olive oil
Provided by Camille Bergerson
Categories Snacks
Yield 8 pockets
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
- In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
- Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
- Turn out onto a lightly floured surface and knead for 3-5 minutes.
- Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
- Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
- Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
- Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
- Slice the dough in half through the center, lengthwise.
- Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
- Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
- Brush the tops with olive oil and sprinkle with cheese.
- Bake for 15-20 minutes, or until light golden brown.
- Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
- To reheat, microwave for 45 seconds to 1 minute.
- Enjoy!
Nutrition Facts : Calories 428 calories, Carbohydrate 47 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams
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