Chicken-Bacon Stuffed Pizza Rolls

I’d like to tell you about my new best friend. Her name is Gisela. She likes Harry Potter, U2, and hot teen vampires. Okay that’s really about all I know. And I may or may not have learned it from reading her blog profile. There’s also a good chance she thinks I’m psycho for sending her half of my broken heart BFF necklace seeing as we’ve never actually met. Or spoken. Or emailed. Or even twittered (gasp!) However, dear Gisela did make a big impact in my life when she uttered 3 little words in the comment section of my Stuffed Pizza Rolls post: Chicken. Bacon. Ranch.

I haven’t stopped thinking about those 3 words since. I’ve spent my days just imagining how good it would be and wondering how on earth smarty-pants Gisela thought of it before I did. I finally got around to trying it out today and it was soooo worth it. I actually like them way better than the marinara version. I know tons of you have tried and loved the stuffed pizza rolls, so peeps- put this stuff on your grocery list NOW! And thanks a ton for a great idea Gisela. I’ll stop sending you flowers now.

This is a great way to use up leftover rotisserie/fauxtisserie chicken. You know when you pick all of the meat off the bones and then the next day your kids won’t eat it because they say it looks icky? Well once it’s slathered in cheese, bread, and ranch dressing, the only thing they’ll be saying is, Mom you’re freakin‘ rad.

Chicken-Bacon Stuffed Pizza Rolls
Print Recipe Text Only

1 roll refrigerated pizza dough* (or make your own)
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.

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″. 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.

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.

Time out for a sec. I tried a few new things this time around. One was to cook some of my rolls in a mini-muffin pan. This might work better for serving depending on the situation. They turned out great. 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. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.

Okay, back to our regularly scheduled programming. Place your rolls in the oven. I’ve noticed baking time really depends on the type of dough I’m using. Whether it’s different brands from the store, or homemade dough, they all take different amounts of time. Set 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.

I’m serious when I tell you these are amazing. They were actually way better than I had imagined them. Although how could you possibly go wrong with warm dough, gooey cheese, and crispy bacon, dipped in ranch. You can’t. You just can’t.

The other great thing is that these are freezable! Before baking, flash freeze individually, or together right in a disposable foil pan.  Bake from frozen until golden brown.

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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I HAVE to make these right now! Great recipe and great idea! Thanks for sharing!

  2. You could use this:

    "Soft dough, melty cheese, filled with bacon and chicken and served with ranch for dipping."

    to lure me into a dark alley, beat me silly and steal my watch/wallet/shirt of my back.

    I wonder how these would be deep fried…. hmmm…. deep fried cheesey bacon pizza calzone thingies…


  3. First let me say that I L-O-V-E this blog! I have been trying really hard to cook at home for my family, rather than make frozen nuggets and eat McDonalds everyday for dinner. My problem was that I had no idea how, or what to cook, and now that I have found this FABULOUS blog that I stalk hourly, I have been creating a month long rotating menu plan on a google calendar, filled mostly with recipes from this site!

    Thank you, and this is one of the recipes that I will be adding to the menu. I will come back and leave a comment about how much we loved them after I actually make them. Thank you for helping to change our family's eating habits, by teaching me step-by-step how to cook!!!

  4. I make the same thing, except I also add some cream cheese and roll them in croissants.

  5. made these last night for dinner, they were amazing! as a side note try BBQ sauce as a dipping sauce as well, It was a big hit at our house, thanks!

  6. Oh Heidi, you're asking the wrong person. I am completely against the use of Miracle Whip for any purpose! lol. I'd say if you don't want to use mayo, try sour cream or plain yogurt instead.

  7. tried them this weekend for a party and they were awesome! yummy yum yum! had to make a double batch since we ate so many BEFORE the party…eeks!

    thanks for the awesome recipes…keep 'em coming! amy 🙂

  8. Holy smokes! These look incredible! Definately going to make these…yay Gisela (and Best Bites 🙂 )

  9. I made your other ones and thought they were so good, but I KNOW I'm going to like these better. Anything with that combo I love!! I just made them, they are just waiting to go into the oven.

  10. OMgosh do these look nummy yummy! Will have to put these on the menu for next week to try! Have a great weekend!


  11. Those look amazing. I just made your baked chicken taquitos last night and they were a HUGE hit. My husband raved, and he never ever raves. Thanks!

  12. These look amazing and my kids would LOVE these! That Parmesan ranch mixture looks like a tasty topping.

  13. I'm glad I was able to provide inspiration! Now I need to head to the grocery store and grab the missing ingredients so I can make these! They look YUM!