Ranch Chicken Pillows

Name: Ranch Chicken Pillows
Prep time: 25 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 1 jumbo can refrigerated crescent roll dough; 2 boneless, skinless chicken breasts, cooked and shredded; 4 to 6 slices bacon, cooked and chopped; 4 ounces cream cheese, softened; 1/3 cup shredded mozzarella cheese; 1/4 cup mayonnaise; 2 cloves garlic, minced; 3 green onions, thinly sliced; 1 large tomato, diced; 1/4 cup ranch dressing (optional); 1/2 cup Italian-style bread crumbs; 2 tablespoons unsalted butter, melted; Salt and black pepper to taste

Recipe GLPR8d920a1096ad99

Main Course

50 min

348 cal

Servings: 6

Oven

SNAP eligible

Flaky crescent roll pockets filled with tender shredded chicken, bacon, and cream cheese, finished with a crispy herb breadcrumb coating. This savory appetizer combines creamy ranch flavors with melted mozzarella for a crowd-pleasing bite.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 jumbo can refrigerated crescent roll dough

2 boneless, skinless chicken breasts, cooked and shredded

4 to 6 slices bacon, cooked and chopped

4 ounces cream cheese, softened

1/3 cup shredded mozzarella cheese

1/4 cup mayonnaise

2 cloves garlic, minced

3 green onions, thinly sliced

1 large tomato, diced

1/4 cup ranch dressing (optional)

1/2 cup Italian-style bread crumbs

2 tablespoons unsalted butter, melted

Salt and black pepper to taste

Directions

Preheat your oven to 350°F. Lightly coat a baking sheet with nonstick cooking spray and set aside.
In a large mixing bowl, combine the shredded cooked chicken, chopped bacon, softened cream cheese, mozzarella cheese, mayonnaise, minced garlic, sliced green onions, and diced tomato. If using ranch dressing, add it to the mixture. Season with salt and pepper to taste and stir until the filling is well combined.
Unroll the crescent roll dough and gently separate it into 4 to 5 rectangles, pressing the perforated edges together slightly to seal. (You may need to gently stretch each rectangle to a uniform size.)
Divide the chicken filling evenly among the rectangles, spooning the mixture into the center of each. Fold each rectangle in half and press the edges firmly with a fork to seal the pillow closed, ensuring no filling escapes during baking.
Brush the melted butter over the top and sides of each sealed pillow. Roll each buttered pillow in the Italian bread crumbs, coating all sides evenly.
Place the coated pillows on the prepared baking sheet, leaving space between each. Bake in the preheated oven for 15 to 20 minutes, until the bread crumb coating is golden brown and crispy.
Remove from the oven and allow to cool for 2 to 3 minutes before serving. These pillows are best enjoyed warm.

Comments

Grocery List Plus Editorial Staff4.25

Ranch Chicken Pillows is a straightforward weeknight winner: every ingredient is standard stock at any Charlotte grocer, cost runs about $2.50 to $3.00 per serving depending on chicken price, and there are no prep surprises. The stated 50 minutes is realistic if your chicken is already cooked or thin-pounded; raw chicken adds 20 minutes. The real strength is that it reheats beautifully and scales easily for families, though the cream-cheese-and-mayo filling means it's not a lighter option and tastes best eaten fresh or the same day. For a busy household that wants a familiar, forgiving dinner, this hits the mark—just know it's comfort food rather than a side dish hero.