GRILLED CHICKEN AND BACON RANCH PIZZA RECIPE ...
Need we say more? Bacon, chicken, cheese, veggies and ranch dressing on top of a crispy cheesy-garlic crust. Awesomely delicious!
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill for indirect cooking and medium heat. Generously spray 18x18-inch piece of heavy duty foil with cooking spray.*
- To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir together, Bisquick mix, garlic powder and cheese. Stir in water just until dry ingredients are moistened. Lightly knead dough in bowl 10 times. Place dough on sprayed foil; starting at center, press into a 12-inch round. Place on large cookie sheet to carry to grill. Place crust on grill, foil side down. Cook covered 1 to 3 minutes or until bottom of crust is light golden brown. Do not over cook. Remove from grill to cookie sheet.
- Spread dressing over dough to within 1-inch of edge. Top evenly with remaining ingredients (do not make thicker in center or center won't get done). Carefully place pizza on grill, foil side down. Cook covered, 8 to 10 minutes or until bottom of crust is deep golden brown and cheese is melted. Carefully place on cookie sheet.
Nutrition Facts : Calories 350 , CarbohydrateContent 27 g, CholesterolContent 50 mg, FatContent 3 , FiberContent 1 g, ProteinContent 16 g, SaturatedFatContent 8 g, ServingSize 1 serving, SodiumContent 940 mg, SugarContent 2 g, TransFatContent 1 1/2 g
CHICKEN BACON RANCH GRILLED CHEESE RECIPE | SIDECHEF
I had cheese on the brain this time around. And bacon. And was also craving a favorite pizza combo. I had hearty crusty bread. Ranch, check. Leftover roasted chicken, always. It was destiny.
Provided by Fork vs Spoon
Categories Weeknight Dinners Sandwich Kid-Friendly Budget-Friendly Pack for Lunch Nut-Free Shellfish-Free Egg-Free Soy-Free Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Grill
Total Time 600S
Yield 1
Number Of Ingredients 6
Steps:
- Cook Bacon (3 slice) in a skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate, allow to sit and then drain off excess grease.
- Cut each cooked bacon slice in half.
- Spread Butter (2 tablespoon) on one side of each slice of Italian Bread (2 slice).
- Take one slice of bread, butter side down and slather the other side of the bread with Ranch Dressing (1 tablespoon) (or a tad bit more if you like).
- Place half of the Extra Sharp Cheddar Cheese (2 ounce) on top of the ranch.
- Layer on the Roasted Chicken (3 ounce) and bacon. Top with remaining cheddar cheese.
- Slather remaining slice of bread with remaining Ranch Dressing (1 tablespoon) and place on top of the cheese, ranch side down, and butter side up.
- Place the sandwich on a panini press and cook until bread is golden brown and cheese is melty.If you do not have a panini press, place non-stick skillet over medium heat. Transfer sandwich to a skillet and cook until bread becomes golden brown and the cheese begins to melt.
- Carefully flip sandwich and cook the other side of the sandwich until golden brown. You may need to place a heavy pan atop the sandwich when you are grilling it to weigh it down and help it stick together.
- Remove from panini press or skillet, slice in half, and enjoy immediately.
Nutrition Facts : Calories 1246 calories, ProteinContent 51.3 g, FatContent 92.1 g, SugarContent 8.5 g, SodiumContent 1744.2 mg, SaturatedFatContent 39.5 g, TransFatContent 0.2 g, CholesterolContent 230.6 mg, CarbohydrateContent 52.2 g, FiberContent 2.1 g, UnsaturatedFatContent 39.5 g
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