Florentine Ranch Chicken Pizza Rolls #RSC

1. 1

   Pre Heat Oven to 400 degrees.

2. 2

   Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted.

3. 3

   Set aside to cool.

4. 4

   Line a 10 inch spring form pan (or similar sized pan) with parchment paper and lightly oil.

5. 5

   Roll pizza dough out into a 1/4 inch thick rectangle and cut into 20 equal squares.

6. 6

   In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined.

7. 7

   Strain spinach and squeeze out excess water.

8. 8

   Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor.

9. 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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    *Do not over process.

11. 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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    Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan.

13. 13

    Cover pan and allow dough to rise for 30 minutes.

14. 14

    (If using canned pizza dough no proofing is needed.

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    )Brush dough with olive oil.

16. 16

    Bake for 20 minutes.

17. 17

    Combine 3 tablespoons Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.

18. 18

    Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.

19. 19

    Serving Suggestion: Serve with Hidden Valley Original Ranch Dressing and your favorite marinara for dipping.

* Per serving · 4 servings · Values may vary.