Crescent Roll Crack Chicken
Crescent roll crack chicken fingers with crispy chicken strips, ranch, bacon, cheddar, and buttery crescent dough.
Equipment
- Baking sheet
- Parchment paper
Ingredients
Ingredients
- 1 tube Pillsbury Crescent Rolls 8 count
- 8 crispy chicken fingers
- ranch dressing enough for a thin line on each crescent
- 4 slices cooked bacon cut in half
- 8 slices cheddar cheese cut into 1-by-3-inch strips
- 2 tablespoons butter melted
Instructions
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or spray it lightly with cooking spray.
- Separate crescent dough into 8 triangles on a clean surface.
- Add a thin 3-inch line of ranch dressing down the center of each crescent triangle.
- Place one chicken finger at the wide end of each triangle. Add a half-slice of bacon and a strip of cheddar cheese.
- Roll from the wide end toward the tip, tucking the tip underneath on the baking sheet. Press sides gently to close.
- Brush the tops with melted butter.
- Bake for 12 to 15 minutes, until deep golden brown and no longer doughy on the bottom.
- Let rest about 2 minutes before serving because the cheese inside is very hot.
Notes
Use crescent roll triangles, not seamless dough, so rolling is easy. Do not add too much ranch or the rolls can slip and fail to seal. Use cooked bacon because the bake time is not long enough for raw bacon. Let the rolls rest briefly before eating so the filling is not too hot.
