BBQ Chicken Bites
BBQ Chicken Bites brushed with buttery parmesan and ranch seasoning, hot from the oven and ready for dipping and devouring on game day!
Servings:8 servings
Ingredients
- 1-¾ to 2-¼ cups flour
- 1 Fleischmann's® RapidRiseTM Yeast
- 1 ½ teaspoons sugar
- 1 ½ teaspoons salt
- ⅔ cup very warm water, (120-130 degrees)
- 1 tablespoon olive oil
- 3 tablespoons melted butter
- 1 tablespoons ranch seasoning mix
- 2 tablespoons grated parmesan cheese
- ⅔ cup shredded chicken
- ½ cup bbq sauce
- ⅓ cup shredded Mexican blend cheese
- 1 cup prepared ranch dressing
Instructions
- Preheat oven to 400°F.Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let dough rest for 10 minutes.
- While dough is resting, stir together chicken and bbq sauce, set aside. On a floured surface roll dough out to 14x12-inch rectangle and cut into 20 squares. Place 1 tablespoon of the chicken mixture on the center of each square and top with 1 teaspoon shredded cheese. Pull corners together to enclose filling; pinch to seal. Place in a greased skillet, pie dish, or square 9x9-inch pan, sealed side down.
- In a small bowl mix the parmesan cheese and dry ranch dressing mix together. Brush tops with the butter, sprinkle with parmesan cheese mixture. Bake on lowest oven rack for 25 to 30 minutes until golden brown. Serve with ranch dressing.
Notes
Recipe adapted from Fleischmann’s Yeast Mini Buffalo Chicken Bites recipe.
Nutrition
Calories: 145 kcal, Carbohydrates: 11 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 14 mg, Sodium: 870 mg, Potassium: 80 mg, Fiber: 1 g, Sugar: 6 g, Vitamin A: 274 IU, Vitamin C: 1 mg, Calcium: 54 mg, Iron: 1 mg