New Buffalo Chicken Ranch Crescent Ring
- Prep: 20 min
- Cook: 25 min
- Total: 45 min
- Servings: 16
4 ounces cream cheese, softened
red hot sauce or other hot sauce of choice
2 cups cooked chicken, shredded
1 cup Monterey Jack cheese, shredded
2 8-ounce cans refrigerated crescent rolls
½ cup mozzarella cheese, shredded
Preheat the oven to 375°F. In a small mixing bowl, stir together the cream cheese, ranch seasoning mix, hot sauce, chicken and shredded Monterey Jack until well blended.
Open the crescent rolls and separate into 16 triangles. Arrange the triangles in a circle on an ungreased sheet pan so the bottoms overlap and form a 5-inch diameter ring in the center; the dough will fan out from there with the points at the edges.
Spoon the cream cheese and chicken mixture onto the bottom halves of each triangle and sprinkle the mozzarella evenly over the top of the chicken. Close the crescent by bringing the tip of each triangle up and over the filling and tucking it under the bottom; repeat all the way around until the whole thing is closed, with some filling peeking through between the dough.
Bake 25 minutes or until dough is cooked through and golden brown. Let sit for at least 10 minutes before slicing.
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(1 person made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now