That 1 recipe and endless meals… WINNING!! We recommend you try some of the following: The base of this recipe can be turned into several meals by changing the filling. Sometimes when we are really short on time, I make just the hot pockets and serve with a side of fruit.
We usually make macaroni and cheese, roasted veggies, a salad, or rice. This recipe is easy to create side dishes for because it goes with just about anything. I love them so much that I just recently got a second set. The ones shown above on my baking sheets are from amazon. They make clean up very easy and the food never sticks.
#CHICKEN BACON RANCH HOT POCKET PRO#
Pro Tip: I would highly recommend using silicone baking mats for this recipe. They should look something like this.īake at 375 for 10-12 minutes or until the dough is cook through and golden brown. Crease the 2 dough layers together with your fingers. Take a second rectangle of dough and place it on top. If you are adding jalapenos to your hot pockets, you can place them on top of the cheese. Now add bacon pieces and some chicken pieces on top of the ranch dressing.Ĭut the cheese slices in half and place on top of the chicken. Try to leave a border so you can close the hot pocket later. You will need to press the dough perforations closed.Īdd about 1 tablespoon of Ranch dressing on top the dough and spread it around. Spray your surface with cooking spray so the dough doesn’t stick.
Remove crescent dough from package and form 4 rectangles, like shown above. Season with salt, pepper and garlic powder. Tanya doesn’t like Ranch dressing so I make hers without.įirst thing you will need to do is slice the chicken breast into thin strips. My husband likes spicy food so I make his with pepper jack cheese and jalapenos. The best part about this recipe is that each hot pocket is made individually so you can customize the ingredients to what each person likes. ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, COOKED GRILL MARKED WHITE MEAT CHICKEN STRIPS (WHITE MEAT CHICKEN, WATER, ISOLATED SOY PROTEIN, MODIFIED RICE STARCH, CHICKEN FLAVOR, SODIUM PHOSPHATE, SALT), REDUCED FAT CHEDDAR CHEESE (PASTEURIZED PART SKIM MILK, SKIM MILK, MODIFIED FOOD STARCH*, CULTURES, SALT, FLAVORS*, POTASSIUM CHLORIDE*, ANNATTO, VITAMIN A PALMITATE, ENZYMES, *INGREDIENTS NOT IN REGULAR CHEDDAR CHEESE), CREAM CHEESE (CULTURED MILK AND CREAM, SALT, CAROB BEAN GUM), BUFFALO STYLE SAUCE (DISTILLED VINEGAR, CAYENNE PEPPERS, SALT, WATER, MODIFIED FOOD STARCH, CANOLA OIL, PAPRIKA, CARROT FIBER, XANTHAN GUM, NATURAL FLAVOR, GARLIC POWDER), 2% OR LESS OF VEGETABLE OIL (SOYBEAN OIL AND/OR CANOLA OIL), SEASONING (SALT, BREAD CRUMBS, CORN MALTODEXTRIN, BUTTERMILK SOLIDS, TOMATO POWDER, YEAST EXTRACT, WHITE VINEGAR POWDER, PEPPER SEASONING, SPICES, SODIUM DIACETATE, GUM ACACIA, JALAPENO PEPPER, PAPRIKA EXTRACT, NATURAL FLAVORING, CITRIC ACID, HOT SAUCE ), PAPRIKA, SUGAR, FRACTIONATED PALM OIL, YEAST, MODIFIED FOOD STARCH, SALT, SKIM MILK, FLAVORING (MALTODEXTRIN, GUM ARABIC, NATURAL FLAVOR ), BUTTERMILK POWDER, DOUGH CONDITIONER BLEND (CALCIUM SULFATE, SALT, L-CYSTEINE HYDROCHLORIDE, GARLIC POWDER, TRICALCIUM PHOSPHATE, ENZYMES ), WHEY, CREAMER (COCONUT OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, SOY LECITHIN), BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, AMYLASE, ASCORBIC ACID, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, YEAST EXTRACT, METHYLCELLULOSE, DRIED ONIONS, BUTTER FLAVOR (WHEY, ENZYME MODIFIED BUTTER OIL & DEHYDRATED BUTTER, CORN SYRUP SOLIDS, SALT, GUAR GUM, ANNATTO & TURMERIC COLOR), XANTHAN GUM, DRIED EGG YOLKS, SPICE, SOY FLOUR, DRIED EGG WHITES.3 cans of crescent roll dough- 1 1/2 Cups of Ranch Dressing - 8 oz Package of Sliced Colby Jack or Pepper Jack Cheese - 8 Slices of Cooked Bacon or Turkey Bacon, Chopped - 2 Large Chicken Breasts, Cut into Thin Slices - Salt, Pepper and Garlic Powder, To Taste - 2 Tablespoons of Olive Oil - Jalapenos (Optional) Time To Assemble
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