Crack Chicken Crescent Ring
A golden, flaky crescent roll ring stuffed with creamy ranch chicken, bacon, and cheese. Perfect for pulling apart at the table (or on camera), this recipe turns classic Crack Chicken into a fun, shareable dinner.
Yields: 8 wedges
Prep Time: 15 minutes
Cook Time: 25 minutes
Special Equipment: sheet pan
Ingredients
2 cans refrigerated crescent rolls 16 total
2 cups cooked chicken (shredded or diced)
1 block (8 oz) cream cheese, softened
1 packet ranch seasoning mix (about 2 tbsp)
1 cup shredded cheddar cheese (plus extra for topping)
½ cup cooked, crumbled bacon
Directions
Preheat Oven: Heat oven to 375°F. Line a large baking sheet with parchment paper.
Make the Filling: In a bowl, mix shredded chicken, cream cheese, ranch seasoning, cheddar cheese, and bacon, until creamy and well-blended.
Form the Ring: On the baking sheet, arrange crescent rolls in a circle with the wide ends overlapping in the center and points facing outward, creating a sun-like shape.
Fill It: Spoon the chicken mixture evenly around the center of the ring where the dough overlaps.
Fold & Seal: Pull the pointed ends of the crescent dough over the filling and tuck under the center to form a ring. It doesn’t need to be perfect — a rustic look works!
Bake: Bake for 20–25 minutes, or until the crescent dough is golden brown and cooked through.
Serve: Sprinkle with extra cheese and bacon, let cool slightly, and slice into wedges. Serve with ranch or hot sauce for dipping.
