Dill Pickle Ranch Smash Chicken Crispy Crescent Ring
This crescent ring comes out flaky, golden, and packed with creamy dill pickle ranch chicken in every slice. It is the kind of hot savory bake that looks dramatic on the table, smells incredible coming out of the oven, and disappears before it has time to cool.
Ingredients:
• 2 cups cooked shredded chicken
• 3/4 cup cottage cheese
• 4 ounces cream cheese, softened
• 1/3 cup chopped dill pickles
• 1 1/2 tablespoons ranch seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup shredded mozzarella
• 2 cans refrigerated crescent roll dough
• 1 egg, beaten
Methods:
Heat oven to 375 F and line a baking sheet or pizza pan with parchment paper.
In a bowl, mix the cottage cheese, cream cheese, ranch seasoning, and garlic powder until smooth and creamy.
Stir in the shredded chicken, chopped pickles, and mozzarella until the filling becomes thick and well coated.
Arrange the crescent dough triangles in a ring with the wide ends overlapping in the center and the points facing outward.
Spoon the filling around the center of the ring, then fold the pointed ends over the filling and tuck them underneath slightly.
Brush the dough with beaten egg and bake for 22 to 26 minutes until deeply golden and puffed.
Let it cool for 5 minutes before slicing. The crust stays flaky while the inside turns warm, creamy, tangy, and packed with bold ranch flavor.
Nutrition: 335 kcal | 22 g protein | 20 g carbs | 18 g fat
