Chicken bake

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I worked in the food court for several years. Chicken bake recipe: 1-Find your favorite pizza dough recipe and make that (Costco bought frozen dough balls from New York and every night we’d fill up containers with a frozen dough ball and a squirt of olive oil, put a cap on the container, and let it thaw and rise overnight in the cooler). 2-Roll your pizza dough into a big rectangle and cut it into 6 pieces (straight down the middle left to right (or right to left) and 2 cuts up/down equal distance apart). The trick is to not cut all the way down, leave the ends attached to each other a little bit so the dough stays the same size. If you cut all the way through to the end, the dough starts to shrink a little bit. You can still work with it, it’s just easier otherwise. 3-Squirt some good quality Caesar dressing down the middle of each chicken bake. 4-In a bowl, combine shredded mozzarella cheese and bacon bits-use the good bacon bits or make your own. I can’t remember the exact measurement we used but maybe 2 cups of cheese to 1/2 cup bacon bits? Spread an even amount down each section of chicken bake dough. 5-Take cooked and sliced chicken and add like 6 ounces to each chicken bake. Or just put an amount of chicken that just feels right. 6-If you haven’t sliced the ends of each section of dough completely, do so now. Roll each one along the long side, tucking in the ends and continuing to roll. Gently pull the chicken bake towards you as you roll to get the wrap nice and tight. 7-Bake at 425 for like 10-15 minutes. Check it at 10 min and then check every 2-3 minutes after that if it needs to cook longer. I worked in the food court for several years. Chicken bake recipe: 1-Find your favorite pizza dough recipe and make that (Costco bought frozen dough balls from New York and every night we’d fill up containers with a frozen dough ball and a squirt of olive oil, put a cap on the container, and let it thaw and rise overnight in the cooler). 2-Roll your pizza dough into a big rectangle and cut it into 6 pieces (straight down the middle left to right (or right to left) and 2 cuts up/down equal distance apart). The trick is to not cut all the way down, leave the ends attached to each other a little bit so the dough stays the same size. If you cut all the way through to the end, the dough starts to shrink a little bit. You can still work with it, it’s just easier otherwise. 3-Squirt some good quality Caesar dressing down the middle of each chicken bake. 4-In a bowl, combine shredded mozzarella cheese and bacon bits-use the good bacon bits or make your own. I can’t remember the exact measurement we used but maybe 2 cups of cheese to ½ cup bacon bits? Spread an even amount down each section of chicken bake dough. 5-Take cooked and sliced chicken and add like 6 ounces to each chicken bake. Or just put an amount of chicken that just feels right. 6-If you haven’t sliced the ends of each section of dough completely, do so now. Roll each one along the long side, tucking in the ends and continuing to roll. Gently pull the chicken bake towards you as you roll to get the wrap nice and tight. 7-Bake at 425 for like 10 to 15 minutes. Check it at 10 min and then check every 2 to 3 minutes after that if it needs to cook longer.

The main difference is cooking method. At Costco, we ran the chicken bakes through the pizza oven. If you have a convection oven, you can use that for super similar results. Good luck!

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