Monday, July 25, 2011

BBQ Ranch Chicken Rolls

Here is another simple but easy recipe.  I made these for my kiddos for lunch a while ago and the loved them!  It would make a great camping meal since you can use all prepared ingredients.  I made everything from scratch, but you could easily use refrigerated pizza dough, Lloyd's BBQ Chicken and prepared ranch dressing.

BBQ Ranch Chicken Rolls
14" dutch oven

3 cups flour
1 Tbs. honey
1 Tbs. oil
1 cup warm water
1 Tbs. instant yeast
1/2 tsp. garlic salt
1/4 cup prepared ranch dressing
2 cups shredded BBQ chicken  (I cooked and shredded 2 large chicken breasts, shredded them and mixed with BBQ sauce)
1/4 cup sliced green onions
1 1/2 cups shredded cheddar cheese

Mix the first 6 ingredients in a mixing bowl until a soft dough forms.  Allow the dough to rest for 20 minutes, then roll into a rectangle.  Don't roll it too thin or it will tear when you try to roll it up with the chicken inside.  Spread the ranch dressing over the dough, then top with the chicken, green onions and cheese.  Starting at the long end, roll into a log shape like you would for cinnamon rolls.  Using a sharp knife or dental floss, cut it into 1" slices and place in a greased dutch oven.  Bake at 350° for 20-20 minutes or until golden brown.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serve with ranch dressing for dipping.  Serves about 10.

The Finished Product

The Review

I wish the picture looked as good as it tasted.  My kiddos love these!  I have to admit, I'm a sucker for BBQ chicken so I ate more than my fair share of these.  Next time I'll add more cheese, and I'll leave the dough a little bit thicker.  I rolled it so thin that it tore as I was trying to roll them up.  So watch out for that.  This would be a great camping meal.


  1. the yeast..1 tbs or 1 packet?

  2. That would be 1 Tablespoon, but I've had it work well with 1 packet too. How are you Doug?

  3. When you say use 1 1/2 rings on top, are you talking about coal placement on the lid?

  4. Anonymous--Yes, the 1 1/2 rings is the coal placement on the lid. I use the Dinwiddie method of temperature control. There is a link on the right sidebar that will take you to the post that explains it if you aren't familiar with it. Happy Cooking!

  5. Thanks Toni, I made these and I used 9 coals on the bottom, (before I read the Dinwiddie link) and they got burned a little. Oh well! They were still good! I'm happy to have found your site, through a link from Mark's Black Pot.

  6. Anon- I'm glad you've come to join the party. I never get tired of my dutch ovens and I've had a blast learning to use them. I really need to update the Dinwiddie post because I've learned a few things since I wrote it, but its my favorite way to figure temperature.


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