Stuffed Pizza Rolls and Dipping Sauce

When I saw these I knew I had to try them. They were awesome! I used my normal pizza sauce posted on this site and filled them with ham, cheese and pizza sauce. I'm going to post the original recipe because I am positive Dale would have liked it better. I'll have to try this version soon.

Again, this recipe is from Taste and Tell.

(photo courtesy of Taste and Tell)

Stuffed Pizza Rolls and Dipping Sauce
adapted from Our Best Bites Cookbook

serves 6-8

total time: 40 minutes

1 roll refrigerated pizza dough
1 1/2 cups shredded, cooked chicken
1/2 pound bacon, cooked and crumbled
1/4 pound cheddar cheese, cut into small cubes
1 package powdered ranch dressing mix
1 1/2 tablespoons powdered Parmesan cheese
1/2 cup milk
1 cup mayonnaise

Preheat the oven to the heat specified on the pizza dough package.

Unroll the pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12×8 inches. Use a pizza wheel to cut the dough into 24 squares.

In a bowl, combine the chicken, bacon and cheese. Place some of the filling in the middle of each square of dough.

When all the dough squares have the filling on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam-side douwn in a lightly sprayed pie pan.

Brush the tops of the dough balls with olive oil or melted butter. In a small bowl, combine 1 teaspoon of the packaged ranch dressing mix iwth the 1 1/2 tablespoons of powdered Parmesan. Sprinkle the mix over the dough balls.

Place the pan in the oven and bake for 15-20 minutes or until golden brown on top, checking them every few minutes after 10 minutes.

While the pizza rolls are cooking, prepare the dipping sauce. Mix the remaining powdered ranch dressing mix with the milk and mayonnaise. Serve with the pizza rolls.