Whether you’re planning a casual gathering or looking for a way to shake-up your dinner menu, these gooey Chicken Bacon Ranch Crescent Bombs are a dish the whole family will love.
Easy Chicken Bacon Ranch Crescent Bombs Recipe
My boys are absolute shoe-ins for any dish that starts with “chicken bacon ranch.” Chicken Bacon Ranch Pull Apart Rolls, Stromboli and the same trio in Chicken Bacon Ranch Pinwheels are just a few you’ll find here in the MSSK recipe index. Regardless if I’m putting together a party food menu or looking for a way to use a rotisserie chicken from one of my trips to Costco, this flavor combo is here to stay. You can make these crescent roll treats using any cooked or leftover chicken, but If you’d like to try making your own rotisserie chicken checkout this recipe from Culinary Hill for pointers. Ingredients you’ll need to make these easy Chicken Crescent Bombs:
- Pastry – Two 8 ounce tubes of crescent rolls i.e. Pillsbury or similar.
- Filling – One 8 ounce cream cheese, mayonnaise and dry Ranch salad dressing mix.
- Chicken – Chopped rotisserie chicken, poached or baked chicken.
- Cheese – Shredded sharp cheddar cheese.
- Bacon – 8 slices cooked classic bacon.
- Onions – Green onions.
- Melted butter and grated Parmesan cheese.
How to Make the Best Chicken Bacon Ranch Crescent Bombs Recipe
Do You Have to Use a Muffin Pan to Make Chicken Bacon Ranch Crescent Bombs? A muffin pan is important for the crescent rolls to maintain their shape. The chicken filling may cause the crescent roll dough to spread unevenly if placed individually on a sheet pan to bake.
- Kitchen tools you’ll need: 12 cup muffin pan, sharp knife and cutting board, measuring cups and spoons and cheese grater.
- This recipe uses a standard size muffin and cupcake pan.
- You can brush the wells of the muffin pan with butter or spray them with cooking spray. Either way the goal is to prevent sticking.
- For a timesaver, the chicken filling can be made in advance then chilled in an airtight container in the refrigerator until you’re ready to assemble the crescent bombs for baking.
- I use sharp cheddar cheese in these crescent rolls bombs, but feel free to adapt with whatever flavor of cheese you have on hand in the same amount.
- Use a quality brand of crescent rolls for the best result. I’ve tried some private label store brands that don’t seem to hold up as well as the original Pillsbury brand. If you’ve had success using a particular private label brand, go for it!
- When pressing the crescent dough into the muffin pan, leave enough dough overhang so that you can easily grasp the corners to secure on top.
- While baking, some of the filling may ooze from the openings in the dough. Don’t fret, as soon as you remove them from the oven, take an offset spatula or knife and press it back into place.
- These chicken bacon ranch crescent bombs can be gently reheated in the microwave although please note they won’t be quite as crisp as they are fresh from the oven.
- Store leftovers chilled in an airtight container for up to 3 days.
More Southern Style Crescent Roll Recipes to Make
Crescent rolls are incredibly versatile and can be used for making sweet and savory recipes. Other recipes using crescent rolls you may like to try:
- Just slice and serve this Chicken Bacon Ranch Crescent Ring and you’ve got it supper ready to go.
- French Dip Crescent Ring with au jus for dipping.
- Bacon Spinach Crescent Roll Pinwheels can be made for brunch, tea time or served as a small bite holiday appetizer.
- Everything Pigs in a Blanket with a side of mustard for dipping.
- Hawaiian Pineapple Coconut Crescent Braid is a sweet and easy pastry to make thanks to crescent rolls.
- Antipasto Squares feature all of the Italian flavors we love.
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Helpful Kitchen Items:
Chicken Bacon Ranch Crescent Bombs
- 2 8 oz tubes crescent rolls
- 1 8 oz cream cheese softened
- 1/3 cup mayonnaise
- 1 1 oz package dry Ranch salad dressing mix
- 1 1/2 cup chopped rotisserie chicken
- 1 1/2 cup shredded sharp cheddar cheese
- 8 slices bacon cooked and finely chopped or crumbled
- 4 green onion finely chopped
- 2 Tbsp melted butter
- 2 Tbsp grated Parmesan cheese
- Preheat oven to 350°F. Spray 16 wells of two 12 cup muffin pans with cooking spray.
- Unroll crescent rolls and separate at perforations into 16 triangles. Press one piece into each cup of prepared muffins pans leaving 3 pointed edges free. 16 total.
- In a mixing bowl using an electric mixer, whip together cream cheese, mayonnaise and dry ranch dressing mix for 2 minutes until fully combined.
- Mix in chicken, cheese, bacon and green onion by hand.
- Divide filling evenly among crescent rolls. Bring pointed edges together and pinch to close.
- Brush the tops with butter and sprinkle with Parmesan cheese.
- Bake for 18-20 minutes or until golden. Cool in pan 2 minutes, then remove to platter and serve.