Chicken Bacon Ranch Pockets

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of our local grocery store magazine...if you have any leftover they are great for lunch...serve with a nice side salad..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (284.7 g)
  • Calories 636.1
  • Total Fat - 31.3 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 334.6 mg
  • Sodium - 1701 mg
  • Total Carbohydrate - 37.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 7.9 g
  • Protein - 48.5 g
  • Calcium - 71.2 mg
  • Iron - 5.9 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.5 mg

Step 1

Position rack in center of oven and preheat to 400°F.

Step 2

Line baking sheet with parchment paper, set aside. In large bowl, combine chicken, bacon and 1/3 cup ranch; set aside.

Step 3

Unroll crescent roll dough, divide into 8 rectangles (pinch diagonal perforations together to smooth).

Step 4

Place 1/2 cup chicken filling in middle of each rectangle. Pull up corners of each to meet in middle and pinch to close. Place on baking sheet, seam-sides down. Gently flatten each to uniform thickness. Brush tops lightly with ranch, then sprinkle with Parmesan. Bake 15-20 minutes, until tops are browned and centers are firm, not doughy. Cool 5 minutes before serving. Refrigerate any leftovers.

Tips & Variations


No special items needed.

Related

Daily Inspiration

These chicken pockets made a great lunch for us today. I halved the recipe since it's just the two of us. Great flavor and I really liked the addition of the ranch/parmesan on top.

(7 Jan 2021)