Description
Savory chicken bakes filled with shredded chicken, bacon, cheese, and seasonings, all wrapped in a homemade dough and baked to golden perfection. A delicious and satisfying meal!
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (237ml) warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 2 cups cooked chicken, shredded or diced (Costco rotisserie chicken works great!)
- 1 cup cooked bacon, crumbled
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup finely chopped green onions
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1 egg, beaten
- Everything bagel seasoning, for sprinkling
Instructions
- In a large bowl, dissolve the sugar and yeast in the warm water. Let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to go. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
- In a separate bowl, whisk together the flour and salt.
- Add the olive oil to the yeast mixture. Then, gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook attachment on your stand mixer until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy crust.
- In a large bowl, combine the shredded or diced cooked chicken and crumbled cooked bacon. Make sure the chicken is cooled slightly before mixing, so it doesn’t melt the cheese later.
- Add the mozzarella, provolone, and Parmesan cheeses to the chicken and bacon mixture.
- Add the green onions, mayonnaise, Dijon mustard, garlic powder, black pepper, and cayenne pepper (if using) to the bowl. Mix everything together thoroughly until well combined. Taste and adjust seasonings as needed. You might want to add a little more salt or pepper to your liking.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the chicken bakes from sticking and make cleanup easier.
- Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface and divide it into 4 equal portions.
- Roll out each portion of dough into an oval shape, about 8-10 inches long and 4-5 inches wide. The dough should be thin but not so thin that it tears easily.
- Spoon about 1/4 of the chicken filling onto one half of each oval of dough, leaving a small border around the edges.
- Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges together firmly to seal. You can also crimp the edges with a fork for a decorative touch and to ensure a tight seal.
- Place the assembled chicken bakes on the prepared baking sheet, leaving some space between them.
- Brush the tops of the chicken bakes with the beaten egg. This will give them a beautiful golden-brown color. Then, sprinkle generously with everything bagel seasoning.
- Bake for 20-25 minutes, or until the chicken bakes are golden brown and the filling is heated through. The internal temperature should reach 165°F (74°C).
- Let the chicken bakes cool on the baking sheet for a few minutes before serving. This will prevent the filling from being too hot and messy. Serve warm and enjoy!
Notes
- Feel free to experiment with different types of cheese in the filling. Monterey Jack, cheddar, or even pepper jack would be delicious additions.
- You can add chopped vegetables to the filling, such as bell peppers, onions, or mushrooms. Sauté them before adding them to the filling to soften them.
- Adjust the amount of cayenne pepper to your liking, or omit it altogether if you prefer a milder flavor. You could also add a pinch of red pepper flakes for extra heat.
- If you’re short on time, you can use store-bought pizza dough instead of making your own. Just make sure to adjust the baking time accordingly.
- You can assemble the chicken bakes ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
- To freeze the chicken bakes, bake them as directed, let them cool completely, and then wrap them individually in plastic wrap and aluminum foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) for 15-20 minutes, or until heated through.
- Serve the chicken bakes with a side salad, coleslaw, or your favorite dipping sauce. Ranch dressing, honey mustard, or BBQ sauce would all be great choices.
- Prep Time: 45 minutes
- Cook Time: 25 minutes