- 1/2 cup of ranch dressing (or your favorite sauce)
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of black pepper
- 1 egg (for egg wash)
- Optional: sliced bell peppers or spinach
Equipment Needed
- Baking sheet
- Parchment paper (optional, but great for easy cleanup)
- Mixing bowl
- Whisk (for the egg wash)
- Rolling pin (if you want to flatten the dough a bit)
Step-by-Step Instructions
When I first decided to make these baked crescent roll sandwiches, the excitement began with preheating my oven to 375°F. I wanted everything to be ready by the time I finished prepping the filling. I love how the crescent roll dough puffs up beautifully in the oven, giving the sandwiches that flaky texture that is just impossible to resist. So, I started unrolling the dough, making sure none of the triangles tore apart too much—because trust me, a torn dough can lead to some tricky folding!
In a mixing bowl, I combined the shredded chicken, cheese, ranch dressing, garlic powder, and black pepper. As I mixed it, the ooey-gooey filling came together nicely, and I couldn’t help but steal a little taste. That tangy ranch flavor was a game-changer! Once my mixture was ready, I lined a baking sheet with parchment paper, which made for easy cleanup later. Then came the fun part: assembling the sandwiches!
I took a small spoonful of the filling and placed it at the wide end of each crescent triangle. After I carefully rolled the triangles up, I made sure to tuck in the edges so none of the filling would ooze out during baking. I whipped up an egg wash by whisking the egg with a splash of water, which I brushed on top of each roll to give them that lovely golden hue. At this stage, I felt like I was crafting delicious little bundles of joy! (See the next page below to continue…)