#315 – Chicken Bacon Ranch Stromboli & Blueberry Cream Cheese Egg Rolls

Chicken Bacon Ranch Stromboli

• 1 lb. pizza dough
• 1/2 cup ranch dressing
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked bacon, crumbled
• 1 cup cooked chicken, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1 egg (for egg wash)

Preheat oven to 375 degrees.  On a lightly floured surface, roll out the pizza dough into a rectangle.  Spread the ranch dressing evenly over the dough, leaving a small border around the edges.  Layer the mozzarella cheese, bacon, chicken, and red onion over the dressing.  Roll up the dough tightly from one long side, pinching the seams to seal.  Place the roll seam side down on a baking sheet lined with parchment paper.  Brush the top with beaten egg and make small cuts across the top to allow steam to escape.  Bake for 25-30 minutes, or until golden brown.  Let cool for 5 minutes before slicing.  Garnish with chopped parsley for garnish.

Blueberry Cream Cheese Egg Rolls

Blueberry Filling                         

• 2 cups fresh blueberries                      
• 1/3 cup sugar                                      
• 1 Tbsp. lemon juice                            
• 7 Tbsp. water, divided                      
• 3 Tbsp. cornstarch

Cream Cheese Filling

• 8 oz. cream cheese, room temperature
• 1/3 cup sugar
• 1 tsp. lemon juice
• 1 tsp. vanilla extract

Additional Ingredients

• 12 egg roll wrappers
• 2 cups vegetable oil
• 1/4 cup powdered sugar, for dusting

Preparing the Blueberry Filling:  In a small saucepan over medium heat, combine the blueberries, sugar, 3 tablespoons of water, and lemon juice.  Allow the mixture to cook until the blueberries burst, about 3-4 minutes.  In a separate bowl, mix the remaining water with cornstarch until smooth; add to blueberry mixture and stir until thickened.  Once thickened, remove the blueberry filling from heat and set aside to cool. 

Creating the Cream Cheese Filling:  In a medium-sized bowl, beat the cream cheese with an electric mixer until it becomes fluffy, about 2-3 minutes.  Add the sugar, lemon juice, and vanilla extract to the cream cheese, and continue to beat for an additional 2 minutes until everything is well combined. 

Assembling the Egg Rolls:  Take one egg roll wrapper and place a couple of tablespoons of the cream cheese mixture in the center of it.  Top the cream cheese with a spoonful of blueberry filling.  Moisten the edges of the wrapper with water, then fold in the sides and roll tightly to seal the egg roll.

Frying the Egg Rolls:  Heat the vegetable oil in a large skillet or frying pan until it reaches 375 degrees.  Carefully add the assembled egg rolls, a few at a time, to the hot oil.  Fry the egg rolls for a few minutes per side until they turn golden brown and crispy.  Once cooked, transfer the egg rolls to a paper towel-lined plate to allow any excess oil to drain.  Just before serving, dust the freshly fried egg rolls with powdered sugar for an added touch of sweetness.