Dinner: Chicken, Bacon, Ranch Pretzel Logs

Pretzels with filling.

Prep Time: 45 mins

Cook Time: 10 mins

Total Time: 55 mins

Ingredients

3 cups all-purpose flour
2 tbsps light brown sugar
1 1/8 tsp active dry yeast
1 1/2 cups light ranch salad dressing
18 oz grilled chicken strips
3/4 cup reduced fat bacon bits
1 1/2 cups shredded mozzarella cheese
3 tbsps unsalted butter stick
1/4 cup sea salt
1 1/8 tsp salt
3 1/2 cups water
2 tbsps baking soda
1 cup white wheat bread flour

Instructions

1. Sprinkle yeast on 1 1/2 cups lukewarm water in a mixing bowl, stir to dissolve. Add sugar, salt, and stir to dissolve. Add flours, knead dough until smooth and elastic. Let rise at least 1/2 hour.

2. While the dough is rising, prepare the chicken, bacon bits, ranch, and mozzarella in a bowl. Refrigerate while waiting for the dough to rise.

3. Prepare a bath of 2 cups warm water and baking soda. Preheat oven to 450 °F (230 °C).

4. Pinch off bits of the dough, about 2 inches in diameter. Roll the pinched off bits of dough to pie crust thickness. Spread the mixture down the center, leaving room for rolling up the ends. Roll it up like a burrito, pinching the ends closed so nothing gets out, then dip into the bath.

5. Spray a cookie sheet with non-stick cooking spray. Bake for about 10 minutes until golden brown.

6. Remove from the pan with a spatula and place on a cookie rack that is on top of a cookie sheet to cool (the cookie sheet will catch butter drippings).

7. Melt the butter, then glaze lightly over the tops of the pretzel logs. Sprinkle with sea salt.