Chicken bacon caesar bake is a hot, hand-held dinner that wraps shredded chicken, crispy bacon, and melted cheese in soft homemade dough. A swipe of creamy Caesar dressing keeps the filling moist, and a sprinkle of Parmesan on top bakes into a salty, golden crust.
The dough is a simple yeast dough that rests for just 15 minutes, and the whole recipe makes four big bakes. Cut one in half for lunch or serve a whole one with a salad for dinner.
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Why This Chicken Bacon Caesar Bake Recipe Works
A short rest and a wet, tacky dough make the bakes soft and pliable instead of dense. The dough rolls thin, so the ratio of cheesy filling to bread stays high in every bite.
Creamy Caesar dressing does double duty. Mixed into the filling it keeps the chicken moist, spread on the dough it adds tang, and brushed on top it helps the Parmesan stick and brown.
Ingredients for Chicken Bacon Caesar Bake
- 2 1/2 cups bread flour, scooped and leveled
- 1 cup warm water (80 to 90 degrees F)
- 1 tsp active dry yeast
- 1 1/2 tsp salt
- 2 tsp granulated sugar
- 2 tsp olive oil
- 9 oz cooked chicken breast, shredded or diced
- 5 oz shredded mozzarella and provolone cheese (about 1 1/2 cups)
- 1/2 cup cooked bacon bits
- 3/4 cup creamy Caesar dressing, divided
- 2 tbsp shredded Parmesan cheese, for the tops
Chicken. Use 9 ounces of cooked chicken breast. Rotisserie chicken is a good shortcut, shredded or diced small.
Cheese. Mozzarella gives the pull, and provolone adds a sharper flavor. Five ounces total is enough.
Bacon. Toasted bacon bits add salt and crunch. Cook real bacon until crisp and crumble it for the best flavor.
Dressing. A creamy Caesar dressing brings garlic, tang, and richness. Use a thick bottled dressing so it does not leak.
Bread flour. The extra protein makes the dough chewy and strong enough to hold the filling.
How to Make Chicken Bacon Caesar Bake
1. Mix the dough. Stir the warm water and yeast together in a stand mixer bowl. Add the sugar, salt, and flour, mix well, then add the olive oil.
2. Knead and rest. Knead for 4 minutes, then cover and let the dough rest for 15 minutes. It should be tacky and pliable.
3. Heat the oven. Heat the oven to 450 degrees F and lightly grease a 16-inch perforated pizza pan.
4. Roll the dough. Cut the dough into four equal pieces and roll each into a thin 11×8-inch rectangle.
5. Make the filling. In a bowl, combine the chicken, cheeses, bacon bits, and 1/4 cup of the dressing.
6. Fill the dough. Smear 1 tablespoon of dressing on each rectangle, leaving a 1-inch border. Spoon about 1 cup of filling down the center of each.
7. Roll and top. Fold in the sides, roll up like a jelly roll, and pinch the seams to seal. Place the bakes seam side down on the pan, brush each with 1 tablespoon of dressing, and sprinkle with 1/2 tablespoon of Parmesan.
8. Bake. Bake on the bottom rack of the oven for 20 minutes, until deep golden brown.
How to Serve Chicken Bacon Caesar Bake
Serve the bakes hot with extra dressing for dipping and a crisp side such as creamy cucumber onion salad. A bowl of kefir ranch dressing also makes a lighter dipping sauce. For a pizza night with the same hand-held style, try tortilla pizza roll ups and artisan pizza dough.
How to Store and Reheat Chicken Bacon Caesar Bake
Cool leftover bakes and store them in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven until the center reaches 165 degrees F. Frozen bakes keep for up to 3 months; thaw overnight in the refrigerator and reheat. Wrap each chicken bacon caesar bake separately so they do not stick together.
Tips and Variations for Chicken Bacon Caesar Bake
Use a perforated pan. The holes let heat reach the bottom crust so it browns instead of steaming.
Pinch the seams. A good seal keeps the filling inside and stops leaks.
Do not overfill. About 1 cup of filling per bake is the limit.
Chill if needed. You can refrigerate the dough if you want to roll it later.
Bake on the bottom rack. It crisps the bottom of the dough.
Make it spicy. Add chopped pickled jalapenos to the filling.
Reheat to a safe temperature. Leftover chicken in the filling should reach 165 degrees F, the safe temperature for poultry on the FDA safe minimum temperature chart.
Add greens. Serve each bake with chopped romaine tossed in extra dressing.
Frequently Asked Questions About Chicken Bacon Caesar Bake
What is in a chicken bacon caesar bake?
Cooked chicken, bacon, mozzarella, provolone, and creamy Caesar dressing, wrapped in yeast dough and baked.
Can I make chicken bacon caesar bake ahead of time?
Yes. Assemble the bakes, wrap them, and refrigerate for a few hours before baking, or bake and reheat later.
Can I use store-bought pizza dough?
Yes. Divide it into four pieces and roll each into a rectangle.
How do I keep a chicken bacon caesar bake from leaking?
Leave a 1-inch border, do not overfill, and pinch the seams firmly.
Can I freeze them?
Yes, for up to 3 months. Thaw in the refrigerator and reheat.
Chicken Bacon Caesar Bakes
Equipment
- Stand mixer
- Rolling Pin
- 16-inch perforated pizza pan
- Pastry brush
Ingredients
Main Ingredients
- 2 ½ cup bread flour scooped and leveled
- 1 cup warm water 80 to 90 degrees F
- 1 tsp active dry yeast
- 1 ½ tsp salt
- 2 tsp granulated sugar
- 2 tsp olive oil
- 9 oz cooked chicken breast shredded or diced
- 5 oz shredded mozzarella and provolone cheese about 1 1/2 cups
- ½ cup cooked bacon bits
- ¾ cup creamy Caesar dressing divided: 1/4 cup for the filling, 4 tbsp inside, 4 tbsp on top
- 2 tbsp shredded Parmesan cheese for the tops
Instructions
Cooking
- Mix the dough. Combine the water, yeast, sugar, salt, and flour in a stand mixer, then add the oil. Knead and rest. Knead for 4 minutes, then cover and rest for 15 minutes.
- Heat. Heat the oven to 450 degrees F and grease a 16-inch perforated pizza pan. Roll. Cut the dough into 4 pieces and roll each into an 11×8-inch rectangle.
- Make the filling. Mix the chicken, cheeses, bacon, and 1/4 cup dressing.
- Fill. Spread 1 tablespoon dressing on each rectangle, leaving a 1-inch border, and add about 1 cup of filling.
- Roll and top. Fold in the sides, roll up, pinch the seams, and place seam down. Brush with 1 tablespoon dressing each and sprinkle with Parmesan.
- Bake. Bake on the bottom rack for 20 minutes, until deep golden.
