Description
Discover how to make delicious Ranch Bacon Chicken Stuffed Crescent Roll Bombs with this easy recipe. Perfect for a tasty meal or appetizer!
Ingredients
- 28 oz (793 g) tubes crescent rolls
- 18 oz (510 g) cream cheese, softened
- 1/3 cup (80 ml) mayonnaise
- 11 oz (312 g) package dry Ranch salad dressing mix
- 1 1/2 cups (360 ml) chopped cooked beef
- 1 1/2 cups (180 g) shredded sharp cheddar cheese
- 8 slices beef bacon, cooked and finely chopped or crumbled
- 4 green onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (15 g) grated Parmesan cheese
Instructions
- Set your oven to 350°F (175°C). Lightly coat 16 slots of two 12-slot muffin tins with non-stick spray.
- Carefully separate the crescent rolls at the perforations, creating 16 triangles. Place each triangle into a muffin cup, ensuring the three pointed edges hang over the sides.
- In a bowl, use an electric mixer to beat together the cream cheese, mayonnaise, and dry Ranch mix for two minutes until smooth.
- Gently fold in the cooked beef, cheddar cheese, chopped bacon, and green onions by hand.
- Distribute the mixture evenly into the crescent rolls. Pull the pointed edges up and pinch them shut.
- Lightly coat the tops with vegetable oil and sprinkle with Parmesan cheese.
- Bake for 18-20 minutes until golden brown. Let them cool in the pan for two minutes before transferring them to a serving plate.
Notes
- Consider using low-fat cream cheese and mayonnaise for a lighter dish.
- Experiment with different cheeses like mozzarella or pepper jack for a unique taste.
- Enhance the flavor by sprinkling paprika or chili powder before baking. Serve with marinara sauce or a fresh salad for balance.
