CHICKEN BACON RANCH HOT POCKET RECIPES

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CHICKEN BACON RANCH POCKETS RECIPE BY TASTY



Chicken Bacon Ranch Pockets Recipe by Tasty image

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

Yield 8 pockets

Number Of Ingredients 11

1 ? cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon mixed olive, plus 1 additional teaspoon
1 ½ cups shredded chicken breast
1 cup bacon, cooked and chopped
? cup ranch dressing
1 ½ cups shredded cheddar cheese, plus 2 tablespoons for topping)
1 teaspoon olive oil

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, CarbohydrateContent 43 grams, FatContent 28 grams, FiberContent 1 gram, ProteinContent 22 grams, SugarContent 1 gram

CHICKEN BACON RANCH PITAS | JUST A PINCH RECIPES



Chicken Bacon Ranch Pitas | Just A Pinch Recipes image

I am a Full-Time college student and when I'm at school I sometimes get a Chicken Bacon Ranch Wrap so this recipe came from my love for those!

Provided by Tamara Barnett @tamarabarnett

Categories     Chicken

Yield 4

Number Of Ingredients 8

INGREDIENTS
4 tablespoon(s) monterey chicken seasoning
2 can(s) chunk white chicken
1 package(s) real bacon bits
6 ounce(s) colby jack shredded cheese
10 ounce(s) ranch dressing, or about 2/3 of a 16 oz bottle
- shredded lettuce (optional)
- pita pockets, i use wheat pita pockets

Steps:

  • Spray a medium to large pan with non-stick cooking spray and then place over medium to medium-high heat.
  • While the pan is warming up, drain 2 cans of chicken adding to pan directly after draining.
  • Add real bacon bits and monterey chicken seasoning (I prefer McCormick's) into pan with the chicken.
  • After the chicken mixture is warmed through, transfer to a bowl and let cool for a couple of minutes.
  • With the chicken mixture still warm add in 4-6 ounces of colby jack cheese (if you don't like colby jack you can use shredded cheddar too) and mix together.
  • Then add in about 2/3 of a 16 ounce bottle of Ranch Dressing (which is about 10 ounces) to the chicken and cheese mix and stir.
  • Add 1 large spoonful, or as much you would like, of the chicken mix to a pita pocket and then a small handful of shredded lettuce onto the top.
  • Enjoy!

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