1 loaf | Bridgford Frozen Ready-Dough®, thawed |
¼ cup | olive oil |
1 tsp | Italian seasoning blend |
½ tsp | garlic powder |
½ tsp | salt |
¾ cup | ranch dressing |
1½ cups | cooked chicken, chopped |
¼ cup | hot sauce |
½ | green pepper, thinly sliced |
½ | yellow onion, thinly sliced |
1-2 cups | shredded mozzarella |
¼ cup | sliced pickled banana peppers (optional) |
Heat barbeque on low. Mix seasonings, garlic, and salt into olive oil; set aside. Heat chicken with ¼ cup hot sauce; set aside. In a medium pan, sauté green pepper and onion in 2 tablespoons of olive oil; set aside. On a lightly floured surface, roll out dough to a large circle (12 inches). Brush one side with oil. Place oil side down on heated and greased grill. Leave on for 3-5 minutes. Coat other side with oil. Flip over and heat 2 minutes. Flip 2 more times. Brush with ranch dressing. Top with chicken, sautéed vegetables, peppers and mozzarella. Cook until cheese melts. Serve.
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