I've heard of pizza rolls, but have never tried them. Then, when I was browsing
Our Best Bites, I saw these ones and decided to give them a whirl.
The first try, about a month and a half ago, did NOT turn out well. For some reason, I started late so I was a little stressed about getting them done and turns out the little buggers are kind of time consuming. But even though they were a little dry and I had mixed up the seasonings to sprinkle on the top so they tasted very strongly of Parmesan cheese, I recognized potential. A week or so ago I finally worked up the courage to try them again. Much better this time, but still not very pretty (as you can tell). I think they take practice.
My problem was fitting all those yummy fillings onto the teeny-tiny squares. Just about every one was overflowing. I guess I need to make the square bigger?
Also, the first time we made them, we thought they were a little dry. The second time, I added a little BBQ sauce and it really made a difference (thus the name change from the original recipe). They're really good, which is why they deserved a second chance!
BBQ Chicken & Bacon Stuffed Pizza Rolls
1 roll refrigerated pizza dough*
1 packet Hidden Valley Ranch Dressing mix
2 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil or melted butter
Sharp cheddar cheese
8 slices bacon, cooked and crumbled
About 1 cup shredded, cooked chicken
About 1/4-1/3 cup BBQ sauce
3/4 cup mayo
3/4 cup 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.
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 a small (about 1/2 tsp.) dollop of BBQ sauce each square. Then place cheese, chicken, and bacon on top of sauce 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.
(This is the frustrating part, but don't worry about it looking pretty. I just kind of mushed the dough until everything was covered.)
Place the dough balls 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.
Place your rolls in the oven. 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.
