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Chicken and Bacon-Stuffed Crescent Bread


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Rate this recipe 4.6/5 (7 Votes)


  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 1/2 cups shredded pizza cheese blend (6 oz)
  • 3/4 cup chopped cooked bacon
  • 1/2 cup chopped cooked chicken
  • 1/4 cup ranch dressing


Adapted from


Step 1

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
2 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.
3 Sprinkle bottom half of dough with 1/2 cup of the cheese, 1/2 cup of the bacon and the chicken.
4 Fold dough in half lengthwise to enclose filling, pressing to seal bottom and sides.
5 Poke all over with fork. Sprinkle with remaining 1 cup cheese.
6 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.

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