I really enjoy the two ingredient dough (self-raising flour & nonfat plain greek yogurt) I actually think I prefer it better than store bought pizza dough, and it has nothing to do with freestyle and yogurt having no point value, cause let’s be honest nonfat plain yogurt did not have many points before freestyle. I want to keep creating new recipes where I can incorporate the dough and not just for pizza. These chicken bacon ranch balls are amazing and so simple to make. To keep points down I used my zero point ranch dressing recipe that you can find here. They are great for entertaining or serve them up for dinner, my husband took a bunch into work and all the guys at his site loved them! These dough balls, chicken bombs, whatever you want to call them are just 2 smart points each on WW freestyle.

Chicken bacon ranch dough balls

2 freestyle SP, 4SP/3PP each
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main meals/Appetizers
Servings 12


  • 1.5 cups self raising flour
  • 1.5 cups non fat plain greek yogurt
  • 3 oz light cream cheese softened
  • 6 slices center cut bacon cooked, drained and chopped
  • 6 oz cooked shredded chicken bout 1.5 cups
  • 1/3 cup ranch dressing I used my zero point ranch recipe, linked in opening write up
  • 1/2 cup reduced fat shredded mozzarella I used Trader Joe's
  • 1 egg for brushing tops of dough balls
  • 1/2 Tbsp grated parmesan cheese
  • 1 tsp italian seasoning


  • Make your 2 ingredient dough by mixing 1.5 cups of flour with the 1.5 cups of greek yogurt, mix and form into a dough ball, if it is too sticky then add in a little extra flour.
  • Break your dough into 12 equal dough balls.
  • Preheat oven to 350F and spray a 9x13 casserole dish with some nonstick spray.
  • In a bowl mix together your cream cheese, chicken, bacon, ranch, and mozzarella, stir well.
  • Flaten each of your 12 dough balls out and then place a heaping Tbsp of your chicken mixture into the middle, pinch dough together to form a ball, then place in your dish. Repeat with all 12 dough pieces.
  • Brush dough balls with your whisked egg, then in a small bowl mix your parmesan cheese and italian seasoning together, sprinkle on top of dough balls.
  • Bake in oven for approx 35 minutes, until dough turns a golden brown.
  • Let cool 5 minutes then serve warm.
  • *When cutting into dough balls the dough may look undercooked but I assure you they are fine, I find when making the 2 ingredient dough, even for pizza it has that "undercooked" look to it but tastes delicious!


Freestyle Smart Points- 2 using WW recipe builder
Smart Points- 4 using SP calculator
Points Plus- 3 using PP calculator
Nutritional info.. Calories.. 125... Fat 3.2g...Sat Fat 1.4g...Carbs 12.4g...Fiber 0.5g...Sugar 1.1g...Protein 11g using My Fitness Pal



  1. Hi there !
    Do you think that these will freeze well. There is only two of us here .

    Thanks !

    • Drizzle Reply

      Hi Robin, yes I think they would freeze well, you could even freeze before baking if you want

  2. I have a lot of difficulty with the 2 ingredient dough being so sticky! I add a bunch of extra flour and still I find it’s so sticky and difficult to work with. What’s your trick?

    • Drizzle Reply

      Hi Kim, I actually don’t have any issues, I use a tiny less yogurt than flour and I never really deal with sticky dough, have you played around with different yogurt brands? Maybe that could help?

  3. Chef Anastasia Reply

    Winner, winner, chicken cheese ranch bacon dinner!! We have nicknamed these “Ranch Bombs” in my house, and the picky eater had seconds! Thanks for another delicious success!

    • Drizzle Reply

      Yay, that makes me so happy to hear!! Ha I thought about calling them chicken ranch bombs 🙂 so glad you all enjoyed them

  4. William Dziubanek Reply

    ugh absolute goo! what brand yogurt do you use? my dough was so gooey I couldn’t roll into balls lol. Managed to get some sort of ball shape with them eventually.. had to use tons of cooking spray to just get them off my hands. Ended up with 7 balls

    • Drizzle Reply

      Try adding a little less yogurt and then cover your surface with some flour.. I never have issues with my dough being too sticky, I am in Canada and usually use the Liberte yogurt

  5. These were AMAZING! I brought some leftovers for lunch the next day and they were just as good warmed up! (:

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