Chicken Bacon Caesar Bakes
Four large hand held bakes of homemade dough stuffed with chicken, bacon, cheese, and creamy Caesar dressing.
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 11x8 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.
Notes
Substitutions: Use rotisserie chicken or store bought pizza dough divided into four pieces.
Tips: Pinch the seams firmly and do not overfill.
Storage: Refrigerate for 3 to 4 days. Freeze for up to 3 months. Reheat to 165 degrees F.