Serves 4 - 6
1 10 - 15 ounce ball of French bread dough (See recipe tip)
Flour for rolling out dough
1 tablespoon of olive oil
1 tablespoon of butter
1 large vidalia onion, sliced in half moons
1/2 pack of center cut bacon, small dice (See recipe tip)
1/4 cup white wine
1 1/2 cups roughly shredded, roasted chicken (See recipe tip)
1 tablespoon ranch dressing
1/2 teaspoon of cream
1 cup of shredded sharp cheddar cheese
1 egg beaten
Heat a skillet over medium heat and then add the oil, butter and onions.
In a medium bowl add the chicken, ranch dressing and cream. mix well. Set aside.
Preheat oven to 350 degrees F
Place a pan of hot water underneath on the bottom rack of the oven. It will create steam and provide a more caramelized and glossier crust.
Flour your board and rolling pin. Roll away from you and not back and forth. Then turn dough and continue rolling until you have a rectangle that is about 14 x10. Trim off excess dough to form a uniform rectangular shape to a size of 13x9. Transfer your dough by hanging it over your rolling pin and place it on a parchment lined baking sheet.
Using a ruler, mark off 3" in from each side by pressing the edge of a roller down the length of the dough. You should now have three panels measuring roughly 3" each.
Fill the center panel in this order; bottom with onions-bacon mixture, middle with chicken, top with cheese. Make diagonal cuts on each of the side panels.
To lace up the dough, leave the top and bottom cuts for last, and begin lacing the dough over the filling, using a brush to spread egg wash between the laces to "glue" them together. A good pinch will help secure it further. Continue until you have just the top and bottom panels left.
Fold the top portion over the filling and extend the "flaps" down the side of the loaf. Do the same thing for the bottom. Use the egg wash to "glue" the side flaps to each other and to the loaf.
Using a fork prick all the way down the center of the laced loaf, along the top and bottom and on the sides. Brush entire loaf with egg wash.
Place loaf in the center rack of the oven for 30 minutes or until golden. Half way through cooking time rotate pan for even coloring.
Allow to rest 10-15 minutes before serving.
Serve with a soup like my Roasted Tomatoes, Garlic and Mustard Green Soup or a light salad with a simple vinaigrette. ENJOY!
Buy dough from your local baker or use commercially available dough from your supermarket's refrigerated section
Use turkey bacon if you prefer to have less fat
Save time and money by buying a rotisserie chicken