Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Medium mixing bowl
- Spoon or spatula
- Pastry brush
- Sharp knife or pizza cutter
Step-by-Step Instructions
My process starts by getting the filling just right. In my medium bowl, I combine the shredded chicken, crumbled bacon, cheddar cheese, ranch dressing, green onions, garlic powder, and black pepper. I mix it with a spoon until everything is evenly coated in the creamy ranch. The mixture should hold together when pressed. I taste it at this point—it’s delicious on its own!—and adjust seasoning if needed. Letting this mixture sit for 10 minutes while I prep the dough allows the flavors to meld beautifully.
Next, I preheat my oven to 375°F (190°C) and line my baking sheet with parchment paper. I unroll the crescent dough, but instead of separating it into triangles, I press the perforated seams together to form one large rectangle. If there are any holes, I pinch them closed. This creates a solid base that won’t leak filling. I’ve learned that skipping this step leads to filling oozing out the sides during baking.
Now for the assembly. I spread the chicken-bacon-ranch filling evenly over the entire rectangle of dough, leaving about a ½-inch border around the edges. Starting from one long side, I carefully but tightly roll the dough up, jelly-roll style, using the parchment paper to help guide it. I press gently as I roll to keep it compact. Once it’s a complete log, I pinch the final seam to seal it and ensure the ends are tucked under.(See the next page below to continue…)