Chicken-Ranch Hot Pockets
Mom's Fruit Salad
Ingredients
- 2 (12-oz) cans refrigerated big and flaky crescent rolls
- 1½ cups Ranch dressing, divided
- 1 (8-oz) pkg sliced colby-Jack cheese
- 1 (2.1-oz) pkg fully-cooked bacon
- 1 (25-oz) pkg frozen grilled and ready chicken breast strips, thawed
Instructions
- Preheat oven to 375°F. 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 1 slice 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 dressing for dipping.
Side Dish Ingredients
- 2 honeycrisp apples, chopped
- 2 bananas, sliced
- 2 cups seedless red grapes
- 1 (20-oz) can pineapple tidbits, drained
- 1 (10-oz) jar marachino cherries, drained
Side Dish Instructions
- Toss together all ingredients in a large bowl.
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