Ingredients:
1 lb chicken breast, cooked and shredded
6 slices of bacon, cooked and crumbled
1 cup heavy cream
1/2 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1 package refrigerated pizza dough (or homemade dough)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Fresh herbs (like basil or parsley) for garnish
Directions:
Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the shredded chicken and crumbled bacon. Stir to combine.
Pour in the heavy cream and Parmesan cheese, stirring constantly. Let the mixture cook for about 3-4 minutes, or until it thickens slightly. Season with garlic powder, oregano, salt, and pepper to taste. Remove from heat and set aside to cool slightly.
Roll out the pizza dough on a floured surface into a rectangular shape. Make cuts along each side of the dough, leaving a strip in the center for the filling.
Spoon the creamy chicken and bacon mixture down the center of the dough, and then sprinkle the shredded mozzarella on top.
Carefully fold the dough over the filling, alternating sides, to create the braid. Press the edges to seal.
Transfer the braid to a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with additional herbs.
Bake for 20-25 minutes or until the dough is golden and flaky, and the cheese is melted.
Remove from the oven and allow it to cool slightly before slicing. Serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 500 kcal | Servings: 4 servings
