Chicken Bacon Ranch Hot Pockets
Skip the freezer aisle and make these easy Homemade Chicken Bacon Ranch Hot Pockets at home! Flaky golden pastry is stuffed with tender chicken, crispy bacon, creamy ranch dressing, and melted cheese for a delicious family-friendly meal that’s perfect for lunch, dinner, meal prep, or freezer cooking.
- Prep Time: 15 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 35 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner, Lunch, Snack
- Method: BAKED
- Cuisine: American
Ingredients
Scale
- 1 tube refrigerated pizza dough
- 2 cups cooked chicken, shredded or diced
- 8 slices bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ⅓ cup ranch dressing
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 large egg
- 1 tablespoon water
- Fresh chives for garnish (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine chicken, bacon, mozzarella cheese, cheddar cheese, ranch dressing, garlic powder, and onion powder.
- Roll out the pizza dough and cut into 4 equal rectangles.
- Divide the chicken mixture evenly among the rectangles, placing the filling on one half of each piece of dough.
- Fold dough over filling and seal edges with a fork.
- Cut 2-3 small slits in the top of each hot pocket.
- Whisk together the egg and water. Brush over the tops of the hot pockets.
- Place on prepared baking sheet and bake for 18-22 minutes or until golden brown.
- Cool for 5 minutes before serving.
- Garnish with fresh chives if desired.
Notes
- Rotisserie chicken works perfectly in this recipe.
- Add pepper jack cheese for a spicy kick.
- Freeze unbaked hot pockets for up to 3 months.
- Reheat leftovers in the air fryer for the crispiest crust.
- Don’t overfill the dough or the filling may leak during baking.