Chicken Bacon Ranch Crescent Stromboli
Updated: Jul 12
1 package Crescent Dough Sheet
2 Boneless, skinless Chicken Breasts, cooked and shredded
1/2 cup Ranch Dressing (I use Litehouse)
1 (2.5 oz pouch of bacon pieces), crisped in a pan and cooled.
1 tsp Onion Powder
1 tsp Garlic Powder
1 TBSP Parsley Flakes
2 cups shredded mozzarella
1 tsp garlic salt
Preheat oven to 375°F.
If you haven't already cooked and shredded your chicken, do so now. I throw mine on hot olive oil on the griddle and cook the chicken on both sides until it is golden and has an internal temp of 165°F. I remove them and throw them into the stand alone mixer with the paddle attachment to shred it. You can use a fork if you do not have a stand alone mixer.
In a large bowl, add the cooked, shredded chicken breast. Add 1 tsp onion powder, crisped bacon pieces, 1 tsp garlic powder, 1 TBSP parsley flakes, 2 cups of shredded mozzarella and a tsp of garlic salt. Toss with 2 big spoons until all the ingredients are well blended.
Get a large baking sheet. Line the sheet with parchment. Spray the parchment with spray oil. Open the can of crescent sheet dough and unroll the dough until it is completely spread flat onto the parchment lined baking sheet. Pull it out a bit bigger until it is evenly thick and sized all over.
Pour the chicken mixture over the flat dough sheet and spread it all over the dough so it is even, leave about 1/4" blank dough on all edges. (See graphic example below) With the Long side facing you, gently roll up the first side. Continue rolling until it is all rolled up. Tuck in the short sides. (See photo Below)
Bake for 20-25 minutes until golden.
Remove from oven and let stand 5-10 minutes.
Slice into serving sizes.