Dill Pickle Ranch Chicken Stuffed Pretzel Rolls
I made these when I wanted something bold, warm, and totally different from the usual flatbreads and pie pockets. The dough bakes chewy and golden, the chicken stays juicy, and the dill pickle ranch filling turns creamy and tangy in the middle with the best savory bite. They feel cozy, fun, and impossible not to grab straight from the tray.
Ingredients:
1 can refrigerated pizza dough
1 pound cooked shredded chicken
1/3 cup chopped dill pickles
2 tbsp pickle juice
1 tbsp ranch seasoning
1/2 cup cottage cheese
1/2 cup shredded mozzarella
Black pepper
Methods:
Heat oven to 400 F and line a tray.
Mix chicken, pickles, pickle juice, ranch seasoning, cottage cheese, mozzarella, and black pepper until creamy.
Divide the dough into pieces and flatten each one into a small round.
Spoon filling into the center and pull the dough up around it, pinching closed well.
Place seam side down on the tray and let them sit 5 minutes.
Brush lightly with baking soda water if you want more pretzel color and chew.
Bake 16 to 20 minutes until deeply golden and puffed.
Cool a few minutes before serving warm.
Nutrition: 314 kcal | 13 g fat | 23 g carbs | 26 g protein
