I confess my favorite college team didn't make the playoffs *cue tiny violin* but that just leaves me more time to plan my game day appetizers. At least Alabama has the same team colors as my favorite college team and besides I'd rather kickback and enjoy the game with my family and friends rather than racing back and forth to the kitchen between plays.
This easy Cheesy Ranch Chicken Ring appetizer is one of my favorite appetizers. It's always a crowd pleaser plus it looks like it took forever to prepare but it's super easy.
Cheesy Ranch Chicken Ring
Ingredients:
- 2 tubs of refrigerated crescent rolls (we use Pillsbury)
- 2 cups cooked chicken (shredded or cubed)
- 1 packet dry ranch seasoning
- ½ cup cheddar cheese
- 1 8-0z package of cream cheese, softened
- Preheat oven to 375°
- Mix all ingredients together in a large bowl.
- Unroll crescent rolls and separate into individual triangles. Arrange triangles on a baking sheet into the shape of a ring overlapping each other with short, pointy ends face outer edge.
- Spoon ingredients – using an ice cream scoop – over center of ring
- Carefully fold pointed ends and tuck over wide ends
- Bake at 375° for 20 – 25 minutes or until golden brown
- Cool completely before slicing and serving
I cooked these boneless, skinless chicken thigh tenderloins in my Instant Pot and they only took 15 minutes.
Dry ranch seasoning and cream cheese are a magical combination.
A pic just before I start tucking my Cheesy Ranch Chicken Ring.
20-25 minutes later... the finished product
Variations:
Swap the dry ranch seasoning, cheddar cheese and cream cheese and use 1/3 cup pesto and 1 cup Monterrey Jack cheese for a Pesto Cheesy Chicken Ring.
Swap out the dry ranch seasoning and instead add a 1 cup of frozen broccoli (chopped or florets), a package of dry Italian dressing mix, for a Cheesy Broccoli Chicken Ring.