Tuesday, May 29, 2012

Chicken, Cheddar and Bacon Rolls

 I went to a restaurant recently that served these and I could not wait to make them at home.

 First make some ranch dressing because these babies are dipped in it as you eat them.  Put 3/4 c. mayo, 3/4 c. sour cream and 1 cup of buttermilk in a bowl.

 Add 3 T. of granulated garlic, 1/2 tsp. of black pepper, 1/2 tsp. salt, 1 T. granulated onion and a bunch of chopped fresh herbs in a bowl.  I used chives, dill and parsley.

 Make this in advance so the flavors have time to mingle.

 It is so easy to make a quart of this and so much better and cheaper than store
bought.

 Now for the rolls.  These are made with pizza dough.  Make your own or use the stuff from the store if dough intimidates you.

 Cook some chicken with seasonings. Use any kind you like.  I used rotisserie chicken seasoning.

 Roll the dough out and try to make a rectangle.  Not like my wonky handed rectangle.  One handed rolling is interesting!

 Brush it with garlic butter.

 Sprinkle with grated cheddar.

 Oops...I forgot to mention that you need to fry a pound of bacon.  Do this ahead of time.  Crumble it and sprinkle it over the cheese. Cut the chicken into small cubes and sprinkle it over the bacon.

 Roll the dough like a jelly roll.

 Because I can't make pizza dough without making pizza, I made extra and cooked a few pizzas while I was working on the rolls.

 And I got to use some of my basil!

 Anyway, slice the roll into 1  1/2 inch pieces.  It was so hot in my kitchen between the ovens blasting and outside temps of 95 degrees, my rolls were sort of falling apart.

 Bake them at 400 degrees for about 20 minutes or until they begin to brown.

Serve them with the ranch dressing.  Kids will love these.  Big people too!