Ingredients
- 2 cups shredded cooked chicken breast
- 8 ounce cream cheese, softened
- 1/2 cup ranch dressing, divided
- 1 tablespoon dry ranch dressing/seasoning mix
- 1 cup shredded cheddar
- 8 slices bacon, chopped
- 1 bunch scallions, chopped
- 2 (8 ounce) cans crescent rolls
- Parsley, for garnish
Preparation
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Meanwhile, stir together shredded chicken, cream cheese, ¼ cup ranch dressing, ranch seasoning mix, shredded cheddar, bacon, and 1/3 cup scallions in a medium mixing bowl.
- Unroll crescent rolls and following the perforations, separate into triangles. Place a 5-6” bowl upside down in the center of the baking sheet. Arrange the wide side of each crescent roll triangle around the bowl, creating a ring that looks like the sun, allowing the dough closest to the bowl to overlap.
- Spoon chicken mixture in a small mound around the inside part of the ring, closest to the bowl. Bring each dough triangle over the filling and tuck and/or press it into the bottom layer of dough to secure. Bake for 20-25 minutes or until the dough is deep golden brown and thoroughly baked. Cool for 5 minutes, then top with remaining scallions, sprinkle with chopped parsley, and drizzle with remaining ¼ cup ranch dressing.
