Chicken Bacon Ranch Crescent Braid
Total Time: 40 minutes
- Prep: 15 minutes
- Cook: 20-25 minutes
- 1 ½ cups cooked chicken (cubed or shredded)
- 1/2 cup ranch dressing
- 8 slices bacon
- ¼ cup chopped onion
- 1 ½ cup shredded cheddar cheese
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations refrigerated seamless dough sheet
- 1 egg white, beaten
- Salt and pepper to taste
Preheat oven to 375 degrees F. Spray large baking sheet with cooking spray or line with parchment. Unroll crescent roll dough or crescent sheet on the baking sheet. If using the crescent roll dough press seems together. Press to 8X12 inches.
In a bowl toss cooked chicken, bacon, onion, ½ cup of the cheese, and ¼ cup ranch dressing together. Season with salt and pepper.
Spread the chicken mixture in a 4-inch strip down the middle of the crescent dough. Drizzle with remaining ranch dressing and sprinkle with remaining cheese. Using a sharp knife or kitchen scissors make cuts 1 inch apart on long sides of dough, within ½ inch of the filling.
Alternately cross strips over the chicken filling. Press the edges to seal. Brush the top with the beaten egg white if desired.
Bake for 20-25 minutes or until deep golden color. Cut crosswise into slices and serve.
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