Hot Chicken Club Roll-Ups
Fruit Toss
Ingredients
- 1 (16-oz) pkg bacon
- 2 (12-oz) cans refrigerated big and flaky crescent rolls
- 1½ cups Ranch dressing
- 1 (8-oz) pkg sliced colby-Jack cheese
- 1 (25-oz) pkg frozen grilled and ready chicken breast strips, thawed
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels.
- Preheat oven to 375°F; line a baking sheet with parchment paper.
- Separate each can of rolls into 4 rectangles each, pressing perforations to seal.
- Spread about 1 to 2 tsp Ranch dressing on each rectangle, leaving a ½-inch border on all sides.
- Place cheese, 2 strips bacon, and 2 to 3 strips chicken down center of each rectangle. Fold edges over, completely enclosing filling; press edges to seal. Place, seam side down, on baking sheet.
- Bake 15 minutes or until golden brown.
- Serve with remaining Ranch dressing for dipping.
Side Dish Ingredients
- 2 crisp, sweet apples, sliced
- 2 bananas, sliced
- ½ lb seedless red grapes, halved
- 1 (20-oz) can pineapple chunks, drained
Side Dish Instructions
- Toss together all ingredients just before serving.
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