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Prep Time:

10 Minutes

Cook Time:

25 Minutes


12 Servings



About the Recipe

This is always a big hit at gatherings for any time of year. It's ready quickly, and easy to prepare if you're using pre-cooked chicken and bacon.


  • 2 tubes of crescent roll dough (about 16 triangles)

  • 2 1/2 cups of cooked chicken breast meat, shredded

  • 1/2 cup chopped red onion

  • 1/2 cup BBQ sauce (plus 1/4 cup for garnish)

  • 1 1/2 cups shredded mozzarella cheese

  • 5 strips of cooked bacon, chopped

  • 2 tbsp. chopped green onion

  • 2 tbsp. chopped fresh cilantro


  1. Preheat oven to 375 degrees.

  2. In a large mixing bowl combine chicken, red onion, 1/2 cup BBQ sauce, and chopped bacon.  Stir to combine.

  3. Place a small bowl in the center of a large cookie or baking sheet that’s been lined with parchment paper or a silicone baking mat. 

  4. Arrange the crescent dough triangles (points facing out) around the bowl, overlapping 1” until you have completely surrounded the bowl.  Remove the bowl for later use.

  5. Sprinkle 1/2 cup of the mozzarella cheese around the base of the triangles.  Spoon the chicken mixture evenly on top of the cheese, all the way around the inner portion of the ring.  Sprinkle with another 1/2 cup of cheese.

  6. Lay the points of the triangles over the top and into the center, tucking the points underneath the bases until it forms a wreath or ring.

  7. Bake in the oven at 375 degrees for about 25 minutes, covering the top loosely with foil about half way through if it begins to get too brown.

  8. Remove it from the oven, top it with the remaining mozzarella cheese and allow it to cool for about 5 minutes. Then drizzle with the remaining BBQ sauce and top with the chopped green onions and cilantro.  

  9. Transfer the wreath to a serving dish.  Place the small bowl back in the center of the wreath and fill with ranch dressing.  Serve immediately.

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