3 c cooked shredded rotisserie chicken
8 slices bacon
1/3 c ranch dressing, plus more for brushing
16 oz crescent rolls
Parmesan cheese
Preheat to 400 with rack in center of oven. Line baking sheet with parchment paper. In large bowl, combine chicken, bacon, and 1/3 c ranch, and set aside.
Unroll crescent roll dough. Divide into 8 rectangles (pinch diagonal perforations together to smooth). Place 1/2 c chicken mixture in middle of each. Pull corners up of each to meet in the middle and pinch to close. Place on baking sheet, seam sides down. Gently flatten each to uniform thickness. Brush tops with ranch and sprinkle with parmesan.
Bake 15-20 minutes, until tops are browned and centers are firm, not doughy. Cool 5 minutes before serving.
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