CHICKEN RANCH ROLL UPS RECIPES

Steps:

• Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper. Make chicken nuggets in microwave as directed on bag. Cut each nugget in half lengthwise; transfer to large bowl. Sprinkle with 2 tablespoons ranch dressing mix; toss to coat.
• Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place 1 piece each of cheese, 1 piece of bacon and 1 piece of chicken on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheets.
• In small bowl, mix melted butter and 2 teaspoons ranch dressing mix. Brush dough with butter mixture.
• Bake 14 to 16 minutes or until golden brown, switching position of cookie sheets halfway through bake time. Immediately remove from cookie sheets. Serve warm.

Steps:

• Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any cheese that might bubble over.
• In medium microwavable bowl, mix cream cheese, shredded cheese and milk. Microwave uncovered on High 1 to 2 minutes, stirring until cheese is melted.
• In large bowl, mix chicken, bacon, ranch dressing and 2 tablespoons of the chives; stir in cheese mixture until thoroughly combined. Transfer mixture to pie plate.
• Separate dough into 8 triangles. On shortest side of each dough triangle, roll up one cheese stick piece until covered. Place dough on top of mixture in spoke pattern with points toward center and making sure cheese edges are within edges of pie plate.
• In small bowl, mix melted butter and garlic powder. Brush mixture on top of crescent dough. Loosely cover crescent edges of pie plate with 2-inch wide strips of foil to make a ring.
• Bake 20 minutes; remove foil, and continue baking 8 to 10 minutes or until filling is heated through and top is deep golden brown. Let stand 10 minutes. Before serving, garnish with remaining 1 tablespoon chives.