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1
Pre Heat Oven to 400 degrees.
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2
Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted.
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3
Set aside to cool.
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4
Line a 10 inch spring form pan (or similar sized pan) with parchment paper and lightly oil.
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5
Roll pizza dough out into a 1/4 inch thick rectangle and cut into 20 equal squares.
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6
In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined.
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7
Strain spinach and squeeze out excess water.
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8
Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor.
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9
Pulse several times (stopping to remove lid and scrape down sides as needed) until chicken mixture is coarsely chopped and the consistency of chicken salad.
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10
*Do not over process.
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11
Using a standard size cookie scoop, add a rounded spoonful of chicken mixture onto the center of each dough piece.
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12
Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan.
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13
Cover pan and allow dough to rise for 30 minutes.
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14
(If using canned pizza dough no proofing is needed.
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15
)Brush dough with olive oil.
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16
Bake for 20 minutes.
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17
Combine 3 tablespoons Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.
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18
Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.
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19
Serving Suggestion: Serve with Hidden Valley Original Ranch Dressing and your favorite marinara for dipping.
