Chicken and Bacon-Stuffed Crescent Bread


can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 1/2
cups shredded pizza cheese blend (6 oz)
cup chopped cooked bacon
cup chopped cooked chicken
cup ranch dressing


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  • 1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  • 2
    If using dough sheet: Unroll dough. Place on cookie sheet. Press to form 14×9-inch rectangle. If using crescent rolls: Unroll dough into 2 long rectangles. Place on cookie sheet. Overlap long sides to form 14×9-inch rectangle. Firmly press edges and perforations to seal.

  • 3
    Sprinkle bottom half of dough with 1/2 cup of the cheese, 1/2 cup of the bacon and the chicken.

  • 4
    Fold dough in half lengthwise to enclose filling, pressing to seal bottom and sides.

  • 5
    Poke all over with fork. Sprinkle with remaining 1 cup cheese.

  • 6
    Bake 19 to 21 minutes or until deep golden brown on edges. Cool 5 minutes. Sprinkle with remaining 1/4 cup bacon. Serve with ranch dressing.

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