INGREDIENTS
- 1 1/2 cups cooked shredded chicken
- 4 slices bacon cooked and crumbled
- 3 tablespoons chopped green onion
- 8 ounces cream cheese softened
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 packages crescent dough sheets
- Ranch dressing for dipping
INSTRUCTIONS
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Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
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In a medium mixing bowl, add the chicken, bacon, green onions, cream cheese, sour cream, and all the spices. Stir well to combine.
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Remove one crescent dough sheet from the package and place it on your work surface.
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Spoon half of the chicken mixture onto the dough and spread in an even layer.
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Roll the dough up and slice into 9 equal rounds using a serrated knife.
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Repeat with the remaining crescent sheet and filling.
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Place the crescent rounds on the baking sheet and bake for 15 minutes or until golden brown and cooked through.
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Serve with ranch dressing for dipping, as desired.
TIPS & NOTES:
You can easily add a bit of spice to this recipe by mixing in a bit of cayenne pepper to the filling.
For another variation, add a packet of taco seasoning or ranch seasoning in place of the spices listed.
If you can’t find crescent dough sheets, regular crescent dough will work fine. Just use your fingers to press together the perforations on the dough to form one large sheet.
Skip the crescent dough and use 2-3 flour tortillas instead. Spread the filling over the tortillas, roll up, and slice. Serve cold or air fry at 370 degrees for 5 minutes.