I saw this recipe on Our Best Bites and thought it would be perfect for my daughter. Nope, she didn’t like them but daddy and I did.
1 roll refrigerated pizza dough
1 pkt Hidden Valley Ranch Dressing mix
2 Tbsp grated parmesan cheese
1 Tbsp olive oil or melted butter
Sharp cheddar cheese
8 slices bacon, cooked & crumbled
about 1 cup cooked chicken (I cubed mine but will try shredding it next time)
3/4 cup mayo
3/4 cup milk
Mix 1 teaspoon of the dry ranch dressing mix and combine it with 1 1/2 tablespoons of parmesan cheese. Set aside. Combine the remaining dry dressing mix with the mayo and milk and place in refrigerator to chill.
Preheat oven to heat specified on pizza dough package – usually 400 – 425 degrees.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″x 8″. You will need to cut the dough into 24 squares with a pizza cutter.
Place cheese and desired toppings on each square. When all of the dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Place the rolls seam side down in a mini muffin pan that has been lightly sprayed with cooking spray.
Brush the rolls with melted butter or olive oil and sprinkle with the parmesan-ranch mixture. Place the rolls in your oven. I cooked mine about 8-10 minutes, but it all depends on your oven and the type of pizza dough used.
Serve warm with a side of the fresh made ranch dressing for dipping.