Ingredients
For the Dough:
- 1 lb pizza dough (store-bought or homemade)
- 1 tbsp olive oil (for brushing)
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 4 strips turkey bacon, cooked and chopped
- 1 ½ cups shredded mozzarella cheese
- ½ cup Parmesan cheese, grated
- ½ cup Caesar dressing (or ranch/Alfredo for variation)
- ½ tsp garlic powder
- ½ tsp black pepper
For Topping:
- 1 egg, beaten (for egg wash)
- ¼ cup Parmesan cheese (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Divide the pizza dough into 4 equal portions and roll each piece into a rectangle (about 6×10 inches) on a floured surface. This will create the perfect pocket shape for the filling.
In a large bowl, mix together the cooked chicken, chopped turkey bacon, shredded mozzarella, grated Parmesan, Caesar dressing, garlic powder, and black pepper. Stir until everything is evenly coated and well combined.
Place a generous portion of the filling in the center of each dough rectangle, leaving about ½ inch of space around the edges.
Carefully fold the dough over the filling lengthwise, creating a long, sealed pocket. Pinch and tuck the edges tightly to prevent any filling from leaking out while baking. Place the sealed side down on the baking sheet.
Brush each chicken bake with the beaten egg wash to give it a shiny, golden-brown finish. Sprinkle grated Parmesan cheese on top for an extra cheesy crust.
Bake in the preheated oven for 18-22 minutes, or until the crust is golden brown and crisp.
Let the chicken bakes cool for a few minutes before slicing. Serve them warm with extra Caesar dressing, ranch, or marinara for dipping!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g