This Chicken Bacon Ranch Wreath recipe has been a family favorite of ours since I sold Pampered Chef over a decade ago. While it’s not one of their original wreath recipes, making this wreath with chicken bacon ranch filling is incredibly good and it’s always in demand!
Chicken Bacon Ranch Cheddar Wreath
You saw last month’s Chicken Broccoli Spinach Artichoke Wreath, right? We knew some of the kids might revolt over how many veggies were crammed into that thing, so we created this Chicken Bacon Ranch Cheddar Wreath for them, serving their veggies on the side. (I have a couple children who don’t like veggies mixed “in” or “touching,” do you?)
Easy Chicken Bacon Ranch Wreath Recipe
Chicken bacon ranch and cheese is like the most magical combo EVER! It first began when we had these chicken bacon ranch quesadillas at Chili’s and it morphed into other things for us. First, it was just adding jalapeños to those quesadillas to create our jalapeño chicken bacon ranch quesadillas (so good, friends). Or chicken bacon ranch taquitos. Now this? Oh yes, friends. Oh. Yes.
How to Make A Chicken Bacon Ranch Cheddar Wreath
This is quite similar to my Chicken Bacon Ranch Quesadillas, except in Pampered Chef wreath form. Boom, baby! Here’s what you’ll need to make this delicious recipe:
Refrigerated crescent roll dough
Chopped cooked chicken
Bacon bits or cooked bacon crumbles
Minced garlic
Mayo
Cream cheese
Dry ranch seasoning
Shredded cheddar cheese
Himalayan Sea Salt
Preheat your oven to 375 degrees. Mix the mayo, cream cheese, and ranch seasoning together to form a thick ranch sauce; add in all the ingredients together in a bowl while popping open your cans of dough.
Mix everything together until it’s well blended.
Arrange the triangles on the large round pizza stone as depicted in the photo below:
You’ll want to use the Baker’s Roller or rolling pin to smoosh the creases together to lay the mixture upon. The triangles in the center will be overlapped and look a little crazy, but that’s alright, though.
Use the medium cookie scoop (the absolute best size for cookies, meatballs, and ice cream) to scoop the ingredients into the wreath.
Continue to scoop chicken onto the wreath until you finish using all the chicken (you can double up on rows).
Once all the chicken mixture is used, it should look like this:
Next, braid the triangles over the mixture, overlapping each, while tucking them underneath until all the triangles are folded over.
Continue folding over the dough until it’s completely covered.
Here’s what it looks like when all the dough is wrapped:
Bake for 25-30 minutes until golden brown and filling is sizzling. Slice and serve with the pizza cutter when somewhat cooled, and enjoy!
Please don’t hate me for bringing this into your life. Just be sure to fist bump your kids for me.
Are you a huge Ranch-o-holic like I am?
If you like Pampered Chef recipes, try these:
Pampered Chef Chicken Broccoli Wreath Recipe (my own take on how to make it)
DIY Homemade Uncrustables Sandwiches
Easy Pizza Bread recipe
Chicken Broccoli Spinach Artichoke Wreath
Princess Doll Cake from The Pampered Chef’s Batter Bowl (and how NOT to do it)
And don’t forget to share if you love it!
Chicken Bacon Ranch Cheddar Wreath
Ingredients
- 2 cans of refrigerated crescent roll dough we used Immaculate Baking Co
- 2 cups of cooked chicken chopped
- 8-10 strips of turkey bacon cooked and crumbled
- 1 tsp minced garlic or a couple garlic cloves in the garlic press
- ½ cup of mayo
- ½ cup cream cheese
- 3-4 tsps dry ranch seasoning
- 1½ cups shredded cheddar cheese
- 1 tsp Himalayan Sea Salt
Instructions
- Preheat your oven to 375 degrees.
- Mix the mayo, cream cheese, and ranch seasoning together to form a thick ranch sauce; add in all your ingredients together in a bowl while popping open your cans of dough.
- Arrange the triangles on the large round pizza stone as depicted in the photo below:
- You’ll want to use the Baker’s Roller to smoosh the creases together to lay the mixture upon. The triangles in the center will be overlapped and look a little crazy, but that’s alright, though.
- Use the medium scoop (the absolute best size for cookies, meatballs, and ice cream) to scoop the ingredients into the wreath.
- Next, braid the triangles over the mixture, overlapping each, while tucking them underneath until all the triangles are folded over.
- Bake for 25-30 minutes (according to the directions) but I keep watch until the top of the wreath is browning slightly, the crescent roll dough is nice and puffy, and the mixture is bubbly and heated through.
- Slice and serve with the pizza cutter when somewhat cooled.
