Chicken Bacon Ranch Stuffed Pockets

Makes: Approximately 8 pockets

Ingredients

Chicken Bacon Ranch Filling

• 2 lbs chicken tenderloins

• 8 slices bacon, chopped

• 1½ cups shredded cheddar cheese

• ½ cup shredded mozzarella cheese

• 4 oz cream cheese

• ⅓ cup homemade ranch dressing, or more if needed

• 2 boxes puff pastry, thawed

• Salt and black pepper to taste

• Water for sealing the pastry

Homemade Ranch Dressing

• ½ cup mayonnaise

• ¼ cup sour cream

• 1–2 tbsp heavy cream or milk

• Juice of ½ lemon

• ½ tsp dried parsley

• Garlic powder, to taste

• Onion powder, to taste

• Black pepper, to taste

Creamy Roasted Garlic Parmesan Sauce

• 2 tbs Butter

• 1 tbs All-purpose flour

• Roasted garlic

• 1 cup Heavy cream (milk may be used for a lighter sauce)

• 1/2 cup Grated Parmesan cheese

• Black pepper, to taste

Instructions

1. Prepare the Ranch Dressing

In a bowl, combine the mayonnaise, sour cream, heavy cream or milk, lemon juice, dried parsley, garlic powder, onion powder, and black pepper.

Mix until smooth and refrigerate until ready to use.

2. Cook the Bacon and Chicken

Chop the bacon and cook in a large skillet until crispy. Remove the bacon and set aside.

Season the chicken tenderloins with salt and black pepper. Cook them in the remaining bacon drippings until they reach an internal temperature of 165°F.

Remove from the skillet and chop into bite-sized pieces.

3. Prepare the Filling

In a large mixing bowl, combine the cooked chicken, crispy bacon, shredded cheddar, mozzarella, cream cheese, and homemade ranch dressing.

Mix thoroughly until everything is evenly combined. Add a little more ranch if needed.

4. Assemble the Pockets

Unfold the thawed puff pastry and cut into portions suitable for making approximately eight pockets.

Spoon the chicken bacon ranch filling onto the pastry, leaving enough room around the edges to seal.

Fold the pastry over the filling, lightly moisten the edges with water, and press closed with a fork.

5. Bake the Pockets

Preheat the oven according to the puff pastry package instructions.

Place the stuffed pockets on a parchment-lined baking sheet.

Bake until the pastry is puffed, golden brown, and fully cooked.

6. Make the Creamy Roasted Garlic Parmesan Sauce

Melt butter in a saucepan over medium heat.

Whisk in the flour to create a roux and cook briefly.

Gradually whisk in the liquid until smooth and thickened.

Add the roasted garlic and grated Parmesan cheese, stirring until creamy.

Season with black pepper and adjust the consistency as needed.

7. Serve

Arrange the golden-brown stuffed pockets on a plate and drizzle with the creamy roasted garlic Parmesan sauce, or serve the sauce on the side for dipping.

Broke Gourmet Tip: Don't overfill the pastry. A good seal around the edges helps keep all that cheesy chicken bacon ranch filling inside where it belongs.