I always feel silly saying it, because I only have two kids, but life is busy with two kids! I don’t think the number of kids matters….kids, even just one, are just busy. And keep you /us/me busy. Throw in the hustle and bustle of the holidays and busy has a whole new meaning. Aside from cooking Thanksgiving dinner last week, I’m can’t even remember the last time I cooked a real meal. You know, something other than quesadillas, grilled cheese, a smorgasbord of things thrown together in a salad. Or cold cereal 🙂
Yeah, it’s been a while. Somehow I make time for treats though! #iawlaysmaketimeforcookies
You can imagine the shock of my husband when I pulled this out of the oven! If you want to wow family or friends with an awesome dinner (that looks more impressive than the actual effort required) this Chicken Bacon Ranch Crescent Braid is it!
Chicken, bacon (I use turkey bacon), ranch dressing, a little onion, and lots o’ cheese gets braided inside a sheet of crescent roll dough. If you’re like me and can hardly braid your own hair, don’t worry, braiding the crescent dough is much easier.
It’s more like criss-crossing the dough, kind of like a fish-tail braid right? The easy kind of braid. (I told you, I’m a mother of boys!)
Bake that beauty ’til the dough is crispy and golden. Cut into slices and dig in. Extra ranch for dipping recommended, not necessary though;)
- 1 ½ cups cooked chicken (cubed or shredded)
- 1/2 cup ranch dressing
- 8 slices bacon, cooked and crumbled
- 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
- 1. 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.
- 2. In a bowl toss cooked chicken, bacon, onion, ½ cup of the cheese, and ¼ cup ranch dressing together. Season with salt and pepper.
- 3. 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.
- 4. Alternately cross strips over the chicken filling. Press the edges to seal. Brush the top with the beaten egg white if desired.
- 5. Bake for 20-25 minutes or until deep golden color. Cut crosswise into slices and serve.
I haven’t had breakfast yet and these photos are making me HUNGRY as I sip my coffee. 🙂 My fiancé would love this!
Man, I love crescent braids but have yet to make one. It’s time!
I couldn’t believe how easy they are!!
Is the bacon cooked and chopped?
yes! sorry for the confusion!