Chick‘n Ranch BBQ Crescent Squares |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I saw this on the RR show and had to try it. It was so-oooo easy and yummy that I had to share it here. Ingredients:
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls |
1 1/2 cups hickory barbecue sauce |
8 ounces cooked chicken strips, chopped |
6 slices cooked bacon, crumbled |
2 cups cheddar cheese or 2 cups colby-monterey jack cheese, shredded |
1 cup ranch dressing |
1 teaspoon chili powder |
1 tablespoon scallion, chopped |
Directions:
1. Heat oven to 375°F Roll the crescent rolls out and place them on a cookie sheet. Pinch 2 sheets together in the middle to create 1 large dough. Bake 8-11 minutes, until golden brown. Remove from oven and turn on broiler.
2. Spread the barbeque sauce over dough. Sprinkle the chicken, bacon and cheese over the top. Place the cookie sheet under the broiler until the cheese melts, about 3-5 minutes.
3. Combine the ranch dressing and chili powder in a small bowl. Pour into re-sealable bag and cut off a small tip at the end of the bag to make a pastry bag. Drizzle the dressing over the top and garnish with the scallions. Cut into squares and enjoy!
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