Times may vary.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), FULLY COOKED APPLEWOOD SMOKED BACON (CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE), CREAM CHEESE (CULTURED MILK AND CREAM, SALT, CAROB BEAN GUM), REDUCED FAT MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, NONFAT MILK, MODIFIED FOOD STARCH*, CULTURES, SALT, VITAMIN A PALMITATE, ENZYMES, *INGREDIENTS NOT IN REGULAR MOZZARELLA CHEESE), SEASONING (CREAMER, BUTTERMILK, WHEY, MODIFIED CORN STARCH, NONFAT DRY MILK, BUTTERMILK FLAVOR DRIED GARLIC, CORN SYRUP SOLIDS, SUGAR, POTASSIUM CHLORIDE, LACTIC ACID, SALT, XANTHAN GUM, SPICE, PARSLEY), 2% OR LESS OF MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SUGAR, MONO & DIGLYCERIDES, SOYBEAN LECITHIN, POTASSIUM SORBATE AND CITRIC ACID, ANNATTO AND TURMERIC COLOR, VITAMIN A PALMITATE ADDED), BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, YEAST, SALT), SEASONING (BUTTERMILK SOLIDS, WHEY POWDER, YEAST EXTRACT, SALT, SPICES, GARLIC POWDER, ONION POWDER, CITRIC ACID, NATURAL FLAVOR), SUGAR, PALM OIL, SALT, VEGETABLE OIL (SOYBEAN OIL AND/OR CORN OIL), MODIFIED FOOD STARCH, FRACTIONATED PALM OIL, CALCIUM SULFATE, YEAST, SOY LECITHIN, SEASONING (AUTOLYZED YEAST EXTRACT, SALT, NATURAL FLAVOR, SMOKE FLAVOR), MALTODEXTRIN, WHEY, GARLIC POWDER, L-CYSTEINE HYDROCHLORIDE, ENZYMES, TRICALCIUM PHOSPHATE, SOY FLOUR, DRIED EGG WHITES, NATURAL FLAVORS. These Chicken, Bacon and Ranch Pizza Buns will hit the spot. To reheat, place the biscuit in the microwave, air fryer, or oven. Simply allow the biscuits to cool to room temperature, and then place them in a sealable freezer bag. Sometimes I’ll double the batch and make extras to freeze for later.
About 10 – 15 minutes at 350F should do the trick. They’re easy to warm back up, I like reheating mine in the air fryer or oven. Keep leftovers in a sealed container in the refrigerator for up to 3 days.
Chicken bacon ranch hot pocket plus#
ITALIAN PARSLEY: While this isn’t mandatory, it gives the finished dish a pop of color and freshness. Ingredients 1 cups shredded chicken breast 1 cup bacon, cooked and chopped cup ranch dressing 1 cups shredded cheddar cheese, plus 2 tablespoons for.
Chicken bacon ranch hot pocket free#
I like using Monterey Jack, but feel free to swap it out with cheddar, mozzarella, pepper jack, or whatever you enjoy most. Chicken Bacon Ranch with creamy ranch, applewood smoked bacon, and reduced fat mozzarella in a cheddar ranch blasted crust. RANCH: This adds that creamy consistency that pairs so well with the combo of chicken and bacon.ĬHEESE: This helps everything stick together. Just like the chicken, make sure to chop the cooked bacon into tinier pieces.
Just make sure to chop whichever you use into bite-sized pieces.īACON: I like to use a thinner cut in this recipe, as it’ll become more crispy when cooking. Of course, you could also use leftover rotisserie chicken, cooked chicken breasts, or thighs. I like the crunchy element they add to this recipe. WATCH ME MAKE THESE ON THE GRAM!īISCUITS: I opt for Grand’s Flakey Layered Biscuits for this recipe, as they’re easy to tear in half… which will save you on time because there’s no stuffing involved!ĬHICKEN: We always have a bag of Springer Mountain Farms Chicken Chunks in our freezer. If you like this recipe, go ahead and try these Inside Out Cheesy Sausage Biscuits, My Grandma’s Super Easy Recipe for Bierocks, or this Protein Packed Grated Egg Biscuit! They’re all spectacular, I promise. They’re easy to make since they utilize refrigerated biscuit dough, and they come together in about 30 minutes. Both kids and adults enjoy them, so make sure to whip up a batch during your next family gathering, for sleepovers, or serve them with a side salad for dinner. It’s hearty, melty, savory, and just plain ‘ol delicious. I love this nostalgic flavor combination. When I’d stay home from school, a Chicken Bacon Ranch Hot Pocket was always on the menu for lunch. Here’s by biscuit spin on a childhood fav!
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