Chicken Bacon Ranch Pizza Rolls, suggested by Michelle

From "Our Best Bites"


1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.

I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.

Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.

Note:
These can also be baked individually in a mini-muffin tin. This might work better for serving depending on the situation. You're making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.

Thai Chicken Pizza, an idea from Stacy

Not really a recipe...I just sort of put it together.

TJ's whole wheat crust
hoisin sauce (go lightly, it's strong)
chicken (I cook it and cut it first)
shredded carrots
bean sprouts
green onions
mozzarella cheese

Naan Pizzas, from Kris

I had some frozen Trader Joes Naan bread, spaghetti sauce, cheese and deli meat. So, I made individual pizzas-they turned out to be really really yummy and each piece of naan bread is a perfect serving (big serving, actually!). And, all 4 fit into the oven at the same time. Totally easy and everyone gets to pick their own toppings. And since each pizza is cooked at the same time, everyone gets to eat together too! So, here's the recipe:

Naan Pizzas:

- 1 package (4 pieces) frozen Trader Joe's Naan Bread
- shredded cheese
- 1 jar pizza sauce (I used spaghetti sauce and it was good)
- toppings of choice - ideas are: canned mushrooms, sliced olives, artichokes, finely diced onion, peppers, chopped deli meat - turkey/ham, pepperoni, pineapple.

Put Naan bread into oven frozen and cook for about 4 minutes. Take out of oven, top with sauce, toppings and cheese. Put back into oven and bake for 3 minutes, then broil for 1 minute until cheese is bubbly.

BBQ Chicken Pizza, from Shelli

Ingredients:

Pizza Dough (from Giant Deli)
BBQ Sauce (1/2 c to 3/4c depending on how saucy you want it)
1.5 cup chicken (I'm cheating and using short cuts because that's what I have on hand)
Cheddar cheese
Red onion, sliced thin

Um, it's pizza...so assembly should be self explanatory.

I bake it per the dough's instructions.

Margarhita Pizza, an idea from Kimberly

I made a simple sauce from the *tomatoes with safflower oil and salt that turned out super yummy and sweet. That went onto a pre-baked wheat boboli crust and then I just put some thin slices of mozzarella and some feta crumbles. I baked it all until it was crunchy and brown, and it was oh, so good. It might have deserved a tastier crust, but it was OK. I have never made a crust that I like, so I just settle for Boboli.

*poster's note: 2 pounds of cherry tomatoes!

Pizza dough from Allison

This makes enough for two pizzas that fit on baking sheets, although people's tastes in thickness and other things vary, so see what it does for you. Feel free to alter it -- I make it a bit differently every time and pizzas seem to taste completely different when I leave dough and stuff for the sitter, I don't know why. For sauce I just open an 8 oz can of tomato sauce, pour it in a small skillet, dump some oregano onto it and let it bubble until it looks like pizza sauce to me.

Pizza Dough

2 1/4 tsp yeast (or one packet -- I just buy my yeast in a jar)
1 1/3 cup warm water
1 tsp sugar
1 tsp salt
1 1/2 cups + of all purpose flour
1 1/2 cups of whole wheat flour (the best, in my opinion, is the King Arthur white whole wheat if you can get it....that stuff rocks! I don't have a reliable source because I'm too lazy to mail-order it.)
2 Tbsp + of olive oil

Put the yeast and sugar together in the warm water, stir and wait for it to "bloom."

Mix the rest of the ingredients in (if it's too wet, add more AP flour, not more WW -- I find that if I go above 50% WW it messes with the texture too much for my taste) and knead for about 10 minutes. At this point I spray with canola oil, put a moist dish towel over the large bowl it's going to rise in, and put the dough somewhere warm for at least an hour. My favorite spot is in the microwave with the door ajar....Then I split in half and spread it into pizza rounds on baking sheets that have been dusted with cornmeal.

I cook my pizzas for about 9 minutes at 475 degrees F.