This recipe came about one night when I couldn’t decide on what i wanted for dinner, but had chicken that needed to be used. Chicken, my husband’s least favorite of meat, and one that I never know what to do with.
After doing some digging around the kitchen to see what ingredients I had laying around. Then doing some searching on the internet for a recipe that I could make, nothing sounded all that good. So I just decided to roll with what I had and this is what came out of it.
This is a very simple and low budget meal with a great taste. I hope you try it and enjoy as much as I have! PLease leave a comment or suggestions below! I’d love to hear what you thought of this recipe.
Serving size: 2-4
- Chicken Breast
- Pillsbury Croissant crust
- cheese (any type) I used Sargento (sliced) cheddar-jack
- 2-4 TBSP Sour cream
- 2-4 TBSP Mayo
- Salt and Pepper
- Preheat oven to 375 degrees. Add a small amount of butter/margarine/olive oil to a skillet and heat up.
- Cut the chicken breast and the bacon into small pieces. I prefer to cut the chicken into small cubes and the bacon I try to dice up as much as possible. Add the chicken and bacon and cook until done. Drain out all grease. While you are cooking the meat, take the croissant crust out of the package and lay-out on baking sheet. I cover my baking sheet with foil, that is optional.
- Once the meat is done add the sour cream, mayo, dill, salt and pepper to the meat on low to medium-low heat. You may need to add more or even less sour cream and mayo, or seasonings, depending on taste. You want it to taste like ranch and to have a semi-thick consistency. Turn off heat.
- Take 2 slices of cheese, cut in half and lay out on the croissant crust. Now take your meat and spread out onto the crust. Spread out evenly and leave about a 1/4″ away from the edge of crust. Take 2 more pieces of cheese and cut in half and add them to the top of the meat layer.
- Now, this is the part things get a bit tricky. You are going to take one end of the croissant crust and you are going to roll it up, yes with everything on it. I rolled it from the smallest edge to the smallest edge.
- Bake for 15-20 minutes or until the croissant crust is a nice golden-brown color. Let sit for 1-2 minutes and then cut and ENJOY!
There ya have it, a chicken-bacon-ranch croissant roll-up. I hope you enjoyed this super easy recipe!