Chicken-Bacon-Ranch Bundtwich

Name: Chicken-Bacon-Ranch Bundtwich
Prep time: 20 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread; 2 cups shredded cooked chicken; 3/4 cup ranch dressing; 6 small leaves romaine lettuce; 2 medium tomatoes, cut in 1/4-inch slices; 1/4 cup thinly sliced red onion; 10 slices cooked bacon; 6 slices (3/4 oz each) Cheddar cheese

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Prep 20 min
Total 2 hr 10 min
Ingredients 8
Servings 8

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Our favorite flavor trio—chicken, bacon and ranch—is back again in this party-ready Bundtwich that easily feeds a crowd. From grad parties and tailgates to holiday potlucks, guests from grown-ups to kiddos will all agree that this recipe is a winner.

By Pillsbury Kitchens

Updated Dec 21, 2018

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Ingredients

2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
2 cups shredded cooked chicken
3/4 cup ranch dressing
6 small leaves romaine lettuce
2 medium tomatoes, cut in 1/4-inch slices
1/4 cup thinly sliced red onion
10 slices cooked bacon
6 slices (3/4 oz each) Cheddar cheese

Make With

Pillsbury Bread

Steps

1

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2

Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
3

With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on cutting board.
4

Use decorative side of bread ring for top of Bundtwich. In medium bowl, mix chicken and ranch dressing. Place lettuce on other side of bread ring. Top lettuce with chicken mixture, tomatoes, onion, bacon and cheese. Carefully replace decorative side of bread ring; lightly press. Cut into 8 wedges.

Tips from the Pillsbury Kitchens

tip 1
We used regular-cut bacon in this recipe. You can use thick-cut bacon, but it will probably be more difficult to cut through in this recipe. When you do cut the Bundtwich into servings, we recommend using a large, serrated knife.
tip 2
You can use Gouda cheese in place of Cheddar cheese, if desired.
tip 3
Serve each slice with extra ranch dressing for dipping, if you’d like.
tip 4
Save yourself some time! You can bake the dough for your Bundtwich up to 4 hours in advance so it’s ready to assemble for a quick meal.
tip 5
After assembling, the uncut Bundtwich can be wrapped with plastic wrap and refrigerated up to 4 hours before serving.

Nutrition Information

410 Calories, 22g Total Fat, 21g Protein, 30g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Wedge

Calories: 410

Calories from Fat: 200

Total Fat: 22g; 34%

Saturated Fat: 6g; 32%

Trans Fat: 0g

Cholesterol: 60mg; 20%

Sodium: 750mg; 31%

Potassium: 250mg; 7%

Total Carbohydrate: 30g; 10%

Dietary Fiber: 1g; 4%

Sugars: 4g

Protein: 21g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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