Chicken-Bacon-Ranch Stromboli
Balsamic Wedge Salads
Ingredients
- 1 (12-oz) pkg bacon, chopped
- 1 lb boneless skinless chicken breasts, cut into ½-inch pieces
- 2 (11-oz) cans refrigerated thin-crust pizza dough
- ½ (8-oz) pkg chive-and-onion cream cheese, softened
- 2 cups shredded Cheddar cheese
- ½ cup Ranch dressing
- 2 Tbsp butter, melted
Instructions
- Preheat oven to 375°F.
- Cook bacon and chicken in a large skillet over medium heat until bacon is browned and crisp and chicken is done; drain on paper towels.
- Unroll each pizza dough on a clean surface; spread cream cheese evenly over each dough, leaving a 1-inch border on all sides.
- Top each evenly with chicken mixture and cheese; drizzle with dressing.
- Roll up each dough, starting at 1 long side, pinching ends to seal.
- Arrange rolls, seam side down, on a baking sheet lined with parchment paper.
- Brush rolls with melted butter. Cut slits in top of rolls at 1-inch intervals to allow steam to escape.
- Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes before slicing.
- Serve with additional Ranch dressing, if desired.
Side Dish Ingredients
- 1 head iceberg lettuce, cut into wedges
- 2 tomatoes, chopped
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Place wedges on serving plates; top with tomatoes, and drizzle with dressing.
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