Do you struggle with what to make when you have the grandparents at your house for a weekend, but don’t want to go out to eat? Or just have friends over and realize you need to feed people quickly? I struggle with it all of the time. With all the different likes and dislikes it is hard to come up with something that will win everyone over.
Well, not anymore! Crescent dinner rings are my new answer to the dinnertime problem. This version is an amped-up take on traditional chicken salad baked inside a crescent; even the pickiest houseguests will go crazy for it. Plus you can get it on the table in no time.
To start, take 2 packages of Pillsbury Crescent rolls, separate them into triangles. Lay 8 crescents them end-to-end, forming a circle. Lay the next 8 in the gaps, so you have a complete circle, with at least a 2-inch space for your filling.
In a bowl combine the 2 cups shredded chicken, 5 slices of bacon, crumbled, 1 cup shredded Cheddar, 1 diced avocado a 2 tablespoons mayonnaise. Mix until everything is evenly combined and creamy.
Spread your chicken mixture evenly around the crescent ring.
Fold the ends of the triangles over the top of the filling. Tuck the ends under your ring.
Bake for 15-20 minutes at 375° F, until the crescent rolls are golden brown and the filling is hot. Cut into slices and serve immediately.