Chicken Bacon Ranch Crescent Ring Food

BACON-CHICKEN CRESCENT RING

Steps:

• Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° until golden brown, 20-25 minutes.

CHICKEN BACON RANCH CRESCENT RING

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In large microwavable bowl, mix cream cheese spread, milk and ranch seasoning mix. Microwave uncovered on High 30 to 60 seconds or until heated slightly. Beat with whisk until smooth. Stir in chicken, cheese, bacon and 1/4 cup of the green onions.
• Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.
• Spoon chicken mixture on half of each triangle closest to center of ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). In small bowl, mix melted butter and garlic powder. Brush on top of dough.
• Bake 20 to 25 minutes or until dough is deep golden brown and thoroughly baked. Cool 10 minutes. Top with remaining 1/4 cup green onions. Drizzle with ranch dressing, if desired.

CHICKEN-BACON-RANCH CRESCENT RING

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In large microwavable bowl, mix cream cheese spread, milk and ranch seasoning mix. Microwave uncovered on High 30 to 60 seconds or until heated slightly. Beat with whisk until smooth. Stir in chicken, cheese, bacon and 1/4 cup of the green onions.
• Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.
• Spoon chicken mixture on half of each triangle closest to center of ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). In small bowl, mix melted butter and garlic powder. Brush on top of dough.
• Bake 20 to 25 minutes or until dough is deep golden brown and thoroughly baked. Cool 10 minutes. Top with remaining 1/4 cup green onions. Drizzle with ranch dressing, if desired.

CHICKEN CLUB BRUNCH RING

Steps:

• In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese., Unroll crescent dough; separate into 16 triangles. Arrange on an ungreased 12-in. round pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. , Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible). Chop half of a tomato; set aside. Slice remaining tomatoes; place over filling and tuck into dough., Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes. Place lettuce in center of ring; sprinkle with chopped tomato.

CHICKEN BACON RANCH SANDWICH ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF.
• Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank's Red Hot Original. Bake for 15-20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside.
• Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
• Use a rolling pin to roll out the bread rectangle as thinly as possible.
• In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients.
• Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes.
• Lower oven temperature to 350ºF.
• Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter.
• Bake for 18-20 minutes, until bread is lightly golden and cheese is melted.
• Slice and serve. (Optional: Serve with more ranch for dipping.)
• Enjoy!

BACON-CHICKEN CRESCENT RING

Steps:

• Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 inches from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
• In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown.

CHICKEN CLUB BRUNCH RING

Steps:

• Preheat oven to 375°F.
• In a bowl, combine mayonnaise and mustard.
• Snip parsley.
• Chop onion.
• Add parsley and onion to mayonnaise mixture; mix well.
• In a 2 quart bowl, flake chicken with a fork.
• Chop bacon.
• Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
• Unroll crescent dough, separate into 16 triangles.
• Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
• Scoop the chicken mixture evenly onto widest end of each triangle.
• Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
• Slice tomatoes, cut slices in half.
• Place 1 tomato half over filling between openings of ring.
• Bake 20 to 25 minutes or until deep golden brown.
• Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
• Using a v-shaped cutter, cut around bell pepper.
• Separate halves; remove membrane and seeds.
• Fill with remaining mayonnaise mixture; place in center of ring.
• Arrange lettuce around the pepper.