Cheesy Chicken Bacon Ranch Stuffed Bread is also a pretty good go-to idea
During the summer, my door is virtually a revolving door of teens. My girls have friends over to hang out with and swim, and I absolutely must feed these poor, starving, active teenagers who by their own voices might actually suffer death if they don't have food immediately. I love easy fix ideas, like the Cheesy Breadsticks I made over on the Kids Blog, especially universal foods like cheese sticks because everyone likes that. I think this Cheesy Chicken Bacon Ranch Stuffed Bread is also a pretty good go-to idea as well. It's great year round as a lunch idea , and it's easy to make a bit ahead, you can just toss it in the oven to reheat and it's ready, so you can make it the evening before or even freeze it ahead of time in some tin foil. I mean these teens devoured it. They loved it and I had just crumbs sitting on the serving tray in less then 15 minutes. So I could see these being a great party food, serving several loaves as a hearty appetizer. I've ended up serving these several times as a snack/lunch and each time the house gets quiet because everyone is so busy eating, if you have teens, you know how rare THAT is!
You will need
1 loaf Rhodes Bake N Serv White Frozen Bread
1/3 cup Ranch Dressing
2 precooked chicken breasts
3 tablespoons butter
1/4 cup cooked and crumbled bacon - reserve 2 tablespoons aside to top the bread.
2 tablespoons chopped parsley
2 cups shredded cheese- I used colby jack
Thaw your two bread loaves on a sheet pan lined with parchment paper.
Begin by stretching your thawed loaves of Rhodes Bread by pulling evenly all along the dough to thin out the loaf. You can roll the dough a bit like a snake to thin it more evenly. You want to stretch the dough so it's about double the length, about 12-14 inches long. I made two loaves, but you only need one for this recipe. My family loves this bread and I can easily make the second one into a hoagie sandwich or garlic bread to go with dinner.
Allow the dough to rise, it will double in size and takes about 2 hours depending on how warm your kitchen is.
TIP- If your house is cool you can speed the rise time by putting a heating pad under the sheet pan.
Once the dough has doubled, bake in an oven at 400 degrees for 20-25 minutes until golden brown. Allow to cool.
Meanwhile, shred your chicken breast using two forks or by hand.
In with the shredded chicken, add 1/3 cup of ranch dressing, 2 cups of shredded cheese, and about 1/4 cup of bacon pieces. Reserve a few tablespoons of the bacon to top the bread with. Mix all the ingredients up well.
Working with one loaf at a time, use a bread knife to cut the loaf in half horizontally. Place the two sides side by side on the sheet pan covered in foil.
Use your fingers to compress the bread down, smooshing it into the crust.
I do this to ensure I have plenty of room in the loaf to hold my chicken mixture.
Spread your butter over both halves of the loaf.
Spread the chicken mixture into each half of the loaf.
Top the chicken mixture with the remaining two tablespoons of crumbled bacon.
Reheat the loaves in the oven at 400 degrees for about 10-15 minutes. The cheese will be melty, the bacon will be crispy and the chicken will be hot.
Remove from the oven and allow to cool about 5 minutes. Sprinkle with parsley. Cut the loaf through and serve.
This one loaf served about 5 people a couple pieces each for lunch. You could serve about 10 people as an appetizer.