CHICKEN STUFFED CRESCENT ROLLS RECIPE RECIPES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• If using dough sheet: Unroll dough. Place on cookie sheet. Press to form 14x9-inch rectangle. If using crescent rolls: Unroll dough into 2 long rectangles. Place on cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal.
• Sprinkle bottom half of dough with 1/2 cup of the cheese, 1/2 cup of the bacon and the chicken.
• Fold dough in half lengthwise to enclose filling, pressing to seal bottom and sides.
• Poke all over with fork. Sprinkle with remaining 1 cup cheese.
• 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.

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In large bowl, mix chicken, 1 cup of the cheese, the cooked pasta, Alfredo sauce and 1/2 cup of the bacon. Set aside.
• Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon chicken mixture on the half of each rectangle closest to center of ring.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). In small bowl, mix melted butter and garlic. Brush on top of dough ring.
• Bake 19 to 23 minutes or until dough is golden brown and thoroughly baked. Sprinkle remaining 1/2 cup cheese over top. Bake 3 to 5 minutes or until cheese is melted. Sprinkle remaining 1/4 cup bacon on top of melted cheese. Let stand 10 minutes before cutting into slices.