Chicken Bakes

Season chicken breast with salt and pepper and grill until cooked through. Let it cool, then chop into small pieces.

In a large bowl, combine the chopped chicken with about 3/4 cup of the Caesar dressing and mix well. Set aside.

To make the dough, whisk together flour and salt in a bowl.

In a separate bowl, combine warm water, sugar, and yeast. Let it sit for a few minutes until it blooms (becomes foamy).

Stir the olive oil into the yeast mixture, then pour the wet ingredients into the flour mixture.

Mix until a shaggy dough forms, then turn it out onto a floured surface and knead for 5-7 minutes until smooth.

Place the dough ball in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, cook the bacon until crispy, then crumble it. Add the crumbled bacon and shredded mozzarella to the chicken mixture and stir to combine.

Once the dough has risen, punch it down and divide it into 4 equal portions.

Roll each portion of dough into a rectangle.

Spoon the chicken filling down the center of each dough rectangle.

Fold the dough over the filling and roll it up tightly, pinching the seams to seal.

Place the chicken bakes seam-side down on a baking sheet lined with a silicone mat or parchment paper.

Brush the tops with the remaining Caesar dressing, then roll them in grated Parmesan cheese to coat.

Bake in a preheated oven at 450°F (232°C) for about 20 minutes, or until golden brown and cooked through.

Let cool slightly before serving, with extra Caesar dressing for dipping if desired.