Description
How to make savory Chicken Bacon Ranch Stuffed Bread with tender chicken, crispy bacon, and creamy ranch that your family will absolutely love.
Ingredients
- Base & Main Components:
- 1 (13.8 oz) tube refrigerated pizza dough
- 2 cups cooked chicken breast, shredded
- 8 slices bacon, cooked and crumbled
- 1 ½ cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- ½ cup ranch dressing
- Flavor Builders:
- 1 tbsp ranch seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp fresh chives, chopped
- 2 tbsp unsalted butter, melted
- Seasonings & Spices:
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ½ tsp smoked paprika
- Finishing Touches:
- 1 large egg, beaten
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Filling: Start by softening cream cheese. In a bowl, combine shredded chicken, crumbled bacon, ranch seasoning, garlic and onion powder, salt, pepper, and smoked paprika. Stir well to coat all ingredients evenly and ensure a flavorful base.
- Mix Filling: Now, add the softened cream cheese, shredded sharp cheddar, and ranch dressing to your chicken mixture. Gently fold everything together until it’s well combined and creamy. This will be the delicious core of your Chicken Bacon Ranch Stuffed Bread.
- Roll Dough: Unroll the refrigerated pizza dough onto a lightly floured surface or parchment paper. Brush the melted butter over the dough, leaving a small border. Evenly spread the Chicken Bacon Ranch Stuffed Bread filling over the buttered dough.
- Roll & Seal: Carefully roll the dough tightly from one long side to the other, creating a log. Pinch the seams to seal it completely, ensuring no filling escapes. Transfer to a baking sheet, seam-side down, for your Chicken Bacon Ranch Stuffed Bread.
- Bake Stuffed Bread: Brush the beaten egg over the top of the dough for a golden finish. Bake at 375°F (190°C) for 25-30 minutes, or until deeply golden brown and cooked through. The crust should be firm.
- Garnish & Serve: Once baked, let your ultimate Chicken Bacon Ranch Stuffed Bread cool for 5-10 minutes. Garnish with fresh chives and parsley before slicing. Serve warm and enjoy this comforting, savory treat!
Notes
Carefully roll dough tightly and pinch seams completely to prevent filling from oozing out during baking.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
Substitute shredded chicken with cooked turkey, canned tuna, or plant-based alternatives, ensuring it’s cooked and well-drained.
Serve warm, sliced into thick pieces, optionally with extra ranch dressing for dipping to enhance the savory flavor.
Prepare and mix the filling a day in advance and refrigerate, making assembly much quicker on baking day.
Chill the stuffed bread log for 20 minutes before baking to achieve cleaner slices and prevent filling from oozing.
**Allergy Information:** Dairy, Eggs, Gluten