Chicken Bacon Ranch Pockets
Created by TeresaS on December 17, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #36098
Ingredients
- 1 pound rotisserie chicken (cooked, shredded, about 3 cups)
- 8 ounces bacon (cooked, drained and crumbled, 8 slices)
- 1/3 cup ranch salad dressing (plus more for brushing)
- 2 cans (16 ounces) refrigerated crescent rolls (two 8 ounce cans)
- Parmesan cheese, finely grated
How to Make
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Step 1: Position rack in center of oven and preheat to 400°F.
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Step 2: Line baking sheet with parchment paper, set aside. In large bowl, combine chicken, bacon and 1/3 cup ranch; set aside.
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Step 3: Unroll crescent roll dough, divide into 8 rectangles (pinch diagonal perforations together to smooth).
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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.
Nutritional Facts
- 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