Ingredients:

  • 2 cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 tsp granulated sugar
  • ¾ cup warm water
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 cup cooked chicken, shredded
  • 4 slices bacon, cooked and crumbled
  • ½ cup shredded cheddar cheese
  • ¼ cup ranch dressing
  • 2 tbsp chopped green onions (optional)

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl; let sit until foamy (5-10 minutes).
  2. In a large mixing bowl, combine flour and salt; add yeast mixture and olive oil.
  3. Mix until a dough forms; knead on a floured surface for 5-7 minutes until smooth.
  4. Place in an oiled bowl, cover with a towel, and let rise in a warm place until doubled (about 30 minutes).
  5. In a bowl, mix shredded chicken, crumbled bacon, cheese, ranch dressing, and green onions.
  6. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface into a rectangle.
  7. Spread the chicken filling evenly over the dough, leaving a 1-inch border.
  8. Roll tightly from one long edge; pinch the seams to seal.
  9. Place on a parchment-lined baking sheet; make a few slashes on top for steam.
  10. Bake for 25-30 minutes until golden brown and cooked through (internal temp should reach 165°F/74°C).