Oh! An oven that works. How I took the for granted all these years. I house sat for a friend (ok, cat sat, the house was fine) and had access to a working oven. So happy that I decided to make some goodies for a group of friends. Nothing better than a guest who shows up with snacks, right?
Anyway, all I knew was that I wanted something with bacon. And so when I was standing at the meat counter asking for four slices of bacon, I notice some buffalo chicken tenders marinating in the case. Lets just say a few came home with me.
I tossed some cheddar in the cart and a container of pastry dough. A little slaving over the stove and bam, we had a winner.
It ended up being a hit. Not surprising, since the roll ups had bacon, cheddar, and buffalo chicken in them. Like a trifecta of love.
4 oz. extra sharp cheddar, shredded
4 slices of apple smoked bacon, diced
4 buffalo chicken tenders, minced*
1 can of Pilsbury refrigerated dough sheets
Preheat oven to 350. Unroll dough sheet onto a cookie sheet, allow to reach room tempature.
In a sauce pan, cook bacon until crispy. Remove from pan and let cool on paper towels (to remove some of the grease). There will be some fat rendered in the pan, remove half then add diced chicken to pan. Cook chicken thoroughly. Remove from pan.
In a bowl, toss bacon, chicken, and cheddar. Meats should be cooled, so cheddar will not melt into the mixture. Spread evenly on dough sheet.
Along the long edge, slowly roll up the sheet, making sure to have mixture between dough. You would end up with a spirl if you were to look at the side when cut open. Leave sealed and place on cookie sheet into oven.
Bake for 18-20 minutes, or until dough is golden brown. You might see some cheese melting out, that’s fine. Remove from oven and let cool for 20 to 40 minutes.
When loaf is completely cool, slice into rings and serve.
*If you can’t find some at your supermarket meat counter, just marinate chicken tenders in 1/2 cup of Frank’s Red Hot sauce and 1/4 cup of melted unsalted butter overnight.