Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) pizza dough, at room temperature
- 2 cups (about 10 oz / 280 g) cooked chicken, chopped
- 6 slices bacon, cooked and crumbled (about 3 oz / 85 g)
- 2 cups (8 oz / 225 g) shredded mozzarella
- 1/2 cup (120 g) Caesar dressing
- 1/3 cup (30 g) finely grated Parmesan
- 1/2 tsp garlic powder, 1/4 tsp black pepper
- 1 large egg + 1 tbsp water (egg wash)
Do This
- 1. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
- 2. Mix chicken, bacon, mozzarella, Caesar, Parmesan, garlic powder, and pepper.
- 3. Divide dough into 4 pieces; roll each into a 7 x 5-inch (18 x 13 cm) rectangle.
- 4. Add filling, roll up like a burrito, and pinch seams closed; place seam-side down.
- 5. Brush with egg wash; sprinkle a little extra Parmesan if you like.
- 6. Bake 16–20 minutes until blistered and deep golden; rest 5 minutes, then serve.
Why You’ll Love This Recipe
- It nails the classic food-court combo: creamy Caesar, smoky bacon, and melty mozzarella wrapped in chewy dough.
- Uses easy shortcuts (store-bought pizza dough and rotisserie chicken) without tasting “shortcut.”
- Bakes up golden and blistered outside, hot and cheesy inside.
- Great for make-ahead lunches: reheat in the oven or air fryer for a crisp exterior.
Grocery List
- Produce: fresh parsley or green onions (optional), lemon wedges (optional)
- Dairy: shredded mozzarella (8 oz / 225 g), finely grated Parmesan (at least 30 g), 1 large egg
- Pantry: pizza dough (1 lb / 454 g), Caesar dressing (1/2 cup / 120 g), garlic powder, black pepper, all-purpose flour (for dusting), parchment paper
Full Ingredients
Dough
- 1 lb (454 g) pizza dough (store-bought or homemade), brought to room temperature for easier stretching
- 1–2 tbsp all-purpose flour, for dusting
Chicken Bake Filling
- 2 cups cooked chicken, chopped into 1/2-inch pieces (about 10 oz / 280 g)
- 6 slices bacon, cooked until crisp and crumbled (about 3 oz / 85 g)
- 2 cups shredded mozzarella (8 oz / 225 g)
- 1/2 cup (120 g) Caesar dressing
- 1/3 cup (30 g) finely grated Parmesan
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 2 tbsp sliced green onions or chopped parsley (optional, for a fresh bite)
For Sealing & Topping
- 1 large egg
- 1 tbsp water
- 1–2 tbsp finely grated Parmesan (optional, for topping)
For Serving (Optional)
- 1/4 cup (60 g) Caesar dressing, for dipping
- Lemon wedges
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Place a rack in the middle of the oven and preheat to 425°F (218°C). Line a large sheet pan with parchment paper (this prevents sticking and makes cleanup easy). If your pizza dough has been refrigerated, let it sit at room temperature for 30–45 minutes so it stretches without snapping back.
Step 2: Mix the chicken bake filling
In a medium bowl, combine the chopped cooked chicken, crumbled bacon, shredded mozzarella, Caesar dressing, Parmesan, garlic powder, and black pepper. If using, stir in 2 tbsp sliced green onions or chopped parsley.
The mixture should look creamy and well-coated, with plenty of cheese throughout. Set aside.
Step 3: Divide and roll out the dough
Lightly flour your counter. Divide the pizza dough into 4 equal pieces (about 4 oz / 113 g each). Working with one piece at a time, roll or press it into a rectangle about 7 x 5 inches (18 x 13 cm). Aim for an even thickness so it bakes uniformly.
If the dough keeps shrinking, let it rest for 5 minutes, then try again.
Step 4: Fill and shape the chicken bakes
Spoon about 1/4 of the filling (roughly about 3/4 cup) down the center of each dough rectangle, leaving a 1-inch (2.5 cm) border at the edges.
To shape: fold one long side over the filling, then the other long side over to overlap (like a burrito). Pinch the seam firmly. Pinch and tuck the ends closed so the filling stays inside. Place each chicken bake seam-side down on the prepared sheet pan, spacing them at least 2 inches (5 cm) apart.
Step 5: Brush with egg wash and top
In a small bowl, whisk together 1 large egg and 1 tbsp water. Brush the tops and sides of each chicken bake with a thin, even layer of egg wash (this helps them brown and blister).
If you want a more “food-court” look and extra savory crust, sprinkle the tops with 1–2 tbsp finely grated Parmesan.
Step 6: Bake until blistered, golden, and hot through
Bake at 425°F (218°C) for 16–20 minutes, rotating the pan once at about the 10-minute mark for even browning.
They’re done when the crust is deep golden with a few blistered spots, and the filling is hot. For best food safety and consistency, check that the center of the filling reaches 165°F (74°C) on an instant-read thermometer.
Step 7: Rest, then serve (carefully)
Let the chicken bakes rest on the pan for 5 minutes. The filling will be extremely hot right out of the oven, and the short rest helps the cheese settle slightly so it doesn’t all rush out when you cut in.
Serve warm as-is, or with Caesar dressing for dipping and lemon wedges for a bright, fresh squeeze.
Pro Tips
- Use rotisserie chicken for peak “Costco” vibes: Chop it small (about 1/2-inch pieces) so the rolls pack neatly and slice cleanly.
- Don’t overfill: Too much filling can burst seams and leak cheese. If you have extra, save it for a salad or wrap.
- Pinch seams like you mean it: Press the seam closed, then roll the log seam-side down. If the dough feels dry, lightly dampen the edge with water before pinching.
- Go for high heat: 425°F (218°C) helps create a blistered, browned exterior before the filling dries out.
- Re-crisp leftovers properly: Oven or air fryer beats the microwave for restoring that chewy-crisp crust.
Variations
- Spicy Chicken Bake: Add 1–2 tsp hot sauce to the filling and a pinch of crushed red pepper flakes.
- Extra-cheesy “food court” top: After 12 minutes of baking, sprinkle a thin line of additional mozzarella on top and bake 4–6 minutes more until bubbly.
- Turkey Bacon Swap: Use 6 slices turkey bacon (cooked crisp) and cooked turkey instead of chicken for a different spin.
Storage & Make-Ahead
Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat (best texture): Bake on a sheet pan at 375°F (190°C) for 10–14 minutes until hot throughout, or air fry at 350°F (177°C) for 6–9 minutes.
Freeze: Wrap each cooled chicken bake tightly in foil, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator, then reheat at 375°F (190°C) for 14–18 minutes.
Make-ahead option: Assemble the rolls, place seam-side down on a parchment-lined pan, cover tightly, and refrigerate up to 18 hours. Before baking, let sit at room temperature for 20 minutes, brush with egg wash, and bake as directed.
Nutrition (per serving)
Approximate, per 1 chicken bake (1/4 recipe): 690 calories, 39 g protein, 36 g fat, 52 g carbohydrates, 3 g fiber, 5 g sugar, 1450 mg sodium. Values vary by pizza dough brand and dressing.
