Sliced Chicken Bacon Ranch Wreath
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Chicken Bacon Ranch Cheddar Wreath

Bacon and ranch fans rejoice! This Pampered Chef remake includes cheddar, garlic, and bakes to bacon-y ranch perfection!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entree
Servings: 8
Author: Lisa Douglas

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
  • 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.