Chicken Bacon Ranch Bundtwich Recipe

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

Preparation

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

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.

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.

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.