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Crescent rolls stuffed with chicken, bacon and ranch! How can you possibly go wrong?
Preheat oven to 350 F.
Bring a pot of water to a boil then add chicken. Boil chicken breasts for 20 minutes or until cooked through. Then remove the chicken from the water using a slotted spoon and when it’s cool enough to handle, shred it.
In a large mixing bowl combine the cream cheese, cheddar cheese, bacon bits and ranch dressing mix. Depending on how much ranch you want add a 1/2 packet. Then mix to combine and taste it. Add more ranch if desired! Add shredded chicken.
On your work surface, unroll the crescent rolls in one large sheet. Press seams together to seal. Spread chicken mix over the crescent rolls. Roll up the rectangle of crescent roll dough, starting from one of the long sides. Cut the roll into 8 pieces. Place each piece on a greased baking sheet.
Bake 25 minutes or until golden brown on edges.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!