Y’all know I love a good ring made with crescent rolls! Y’all seem to love them too and this one will be no different! I mean one of the things I’m most known for is the infamous Taco Ring lol. So I decided to take the Chicken Pesto Ranch recipe we enjoy so much and added to a ring and it was the bomb.com (do people still say that? well I just did). I came about this when I made pepperoni rolls and because my kids are greedy I decided to make a chicken version as well. Sometimes their greed pays off lol. Let’s make this ring!
Ingredients:
- 2-3 chicken breasts or chicken tenderloins
- Jarred pesto
- 1/2 cup to Half and half or heavy whipping cream
- 2 cans of crescent rolls
- 1-2 cups of shredded mozzarella cheese
- 1/2 cup to 1 cup of grated or shredded Parmesan cheese
- Dry ranch dressing mix
- Seasoning- I used Montreal Chicken, garlic powder, garlic salt
- 1-2 tbsp of lemon juice
- Bacon bits (optional)
- 2 tbsp of butter
Directions:
Preheat oven on 375. Season chicken with seasoning, ranch dressing mix, and you can also add a tbsp of pesto. Cook chicken on stove or grill or in the oven until cooked thru. Set aside to cool. Don’t chop until cooled or you will dry it out. Now let’s make a sauce. Melt butter in saucepan on medium high heat, then add half and half or heavy whipping cream. Add garlic salt, 2 tbsp of pesto and bring to a simmer. Whisk in Parmesan cheese until melted. Turn off sauce and it will thicken when it cools. Chop chicken in bite size pieces. Lay out crescent rolls in star pattern in sheet pan. Add thin layer of sauce. Add layer of chicken then bacon bits of using and then cheese. Fold over crescent rolls points. Bake in oven for 15 to 20 minutes until crescent rolls are baked fully.
I paired this with Caprese salad and it was soo good. Easy to make too so it’s perfect for a Saturday meal or lunch. Make sure to tag me if you make this @severalpeoplesmama on IG!
Love Ricki
severalpeoplesmama.com 