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Chicken Bacon Ranch Pockets

from the video Homemade Freeze And Bake Pockets 4 Ways ▶︎

by Camille Bergerson


for 8 pockets


  • 1 ⅓ cups (315 mL) warm water
  • 2 ¼ teaspoons yeast
  • 1 teaspoon sugar
  • 3 ½ cups (435 g) all-purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoon mixed olive, plus 1 additional teaspoon


  • 1 ½ cups (185 g) shredded chicken breast
  • 1 cup (225 g) bacon, cooked and chopped
  • ⅔ cup (160 g) ranch dressing
  • 1 ½ cups (150 g) shredded cheddar cheese, plus 2 tablespoons for topping)
  • 1 teaspoon olive oil


  1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
  2. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
  3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
  4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
  5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
  6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
  7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
  8. Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
  9. Slice the dough in half through the center, lengthwise.
  10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
  11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
  12. Brush the tops with olive oil and sprinkle with remaining cheese.
  13. Bake for 15-20 minutes, or until light golden brown.
  14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
  15. To reheat, microwave for 45 seconds to 1 minute.
  16. Enjoy!
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