Something about me: I take game day snacks a little too seriously. Some people (looking at you, family of mine) plan fantasy football rosters, I plan toppings and menus. These flatbreads came out of a “let’s keep it simple” moment when friends dropped by, and now they’ve earned a spot in the regular rotation no matter how many I’m feeding. Quick, tasty, and (dare I say) almost healthy… until someone insists on extra cheese. And you know I will never say no to that request.

Let’s Cook!

• Prepare the Dressing: Mix all the ingredients in a mason jar. Give it a good shake and see if you want to add more ranch seasoning or buttermilk. Chill for 20–30 minutes if you can (but let’s be honest, it’s good right away too)
• Preheat the oven to 375 degrees
• Lay the flatbread on a parchment lined baking sheet
• Spread the dressing evenly over each flatbread
• Layer on the chicken, bacon, and cheese
• Bake for 10-15 minutes or until the crust is golden brown and the cheese is melted
• Top with the green onions and herbs. (Bonus: I tossed on some leftover blue cheese and it was chef’s kiss.)
• Slice and enjoy!

I love to just add some fresh veggies and dip on the side (make another batch of the ranch!) to make me feel a little more balanced.

Any leftovers keep great wrapped tightly in the fridge for about a week. You can either reheat them for a few minutes at 250 degrees or eat them at room temperature.

What’s your go to game day feast? I’d love to try!

Eat well friends!

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