Brush the top of each bomb generously with the melted butter. This gives them that beautiful, golden-brown, glossy finish. For an extra flavor kick, you can sprinkle a little extra shredded cheese or a dusting of dry ranch seasoning on top before baking. Slide the baking sheet into the preheated oven and bake for 13-17 minutes. You’re looking for the dough to be puffed and a deep, golden brown all over. The smell will be torturous in the best way. Let them cool on the sheet for about 5 minutes before serving—the filling is molten lava hot straight out of the oven. That brief rest lets the cheese settle just enough so you don’t burn your mouth, while keeping that wonderful gooey texture.
Pro Tips for Best Results
I tested three methods for sealing the dough: simply pinching, using a fork to crimp, and twisting the top like a pastry. Pinching tightly and then giving the top a little twist to secure it was the absolute winner. It creates the most secure seal and a cute, bakery-style look. Just pinching left gaps for leaks, and the fork crimp sometimes tore the thin dough.
Here’s what I learned the hard way about the filling temperature: if your chicken mixture is too warm when you wrap it, it will start to melt the butter in the crescent dough, making it greasy and difficult to seal. That quick 10-minute chill on the plate in the freezer firms up the filling just enough to make wrapping clean and simple.
For the most even browning and to prevent a soggy bottom, bake these on the middle rack and use that parchment paper. I baked a batch directly on a greased pan once, and the bottoms got too dark before the tops were fully golden. The parchment provides the perfect buffer for consistent heat.(See the next page below to continue…)