Ranch Chicken Crescent Pizza
It’s Thursday. I’ve never been more ready for the end of Friday. Having a sick husband, a bored 3 year old, an 18 month with double ear infections and a sensitive black lab wanting a walk very badly, I am so ready for this week to be over. I feel like I’ve been through a tornado. My house is a mess and I haven’t had a spare second to clean it. I’m one of those people who must have the toys picked up around the house as soon as the kids hit their pillows. I must have the dishes done before I head off to bed. The bed must be made before I actually crawl into it. I have to be organized for the next day before I can close my eyes. It’s not obsessive compulsive or anything, it’s just my thing. All of those things have been thrown out the window when the house was shut down for temporary malfunction. So I’m ready to start a new week, one with smiling children and a happy hubby. I know I have to wait a few more days, but I’m sitting here more ready than ever!
I made this dish before the shinanigins started. It was delicious. I’ve been seeing all of these recipes lately using Pillsbury Crescent Rolls, and so I thought I’d give a little pizza a try. You know, mix it up a little bit. Get a little crazy. So I got my little tube of rolls and start un-peeling them and piecing them together to make one solid pizza dough. And than I get on my computer this morning to read my ‘daily reads’. Deborah from Taste and Tell says that there are some new Pillsbury Crescent sheets that have just come out, so I would definitely use those for this particular dish. The whole thing is so simple. But just one tip – After you have the dough all nicely fitted in the cookie sheet, bake it in the oven before you add all of your toppings. It will come out nice and crisp instead of nice and soggy. Take my word for it. The taste is sensational. Hope you like it! Happy Thursday!
Ranch Chicken Crescent Pizza
1 roll Pillsbury Crescent Rolls or a Sheet
2 cups cooked chicken, chopped (I use leftovers from a Rotisserie Chicken)
enough ranch dressing to coat the chicken to your liking
2 cups mozzerella cheese, shredded
1/4 teaspoon garlic powder
italian herbs
dried parsley
1. Spray a small cookie sheet with nonstick spray. Spread the dough evenly across the pan and up the sides. Bake in a 375 degree oven for about 10-12 minutes or until dough is just barely cooked through.
2. In a small bowl, mix the chicken with the ranch dressing and the garlic powder until evenly coated. Evenly distribute the chicken over the crust.
3. Sprinkle cheese over the chicken. Top with a sprinkle of Italian herbs and dried parsley.
4. Place back in the oven for an additional 5-7 minutes, or until the cheese is bubbly.
Syndication
Add A Button
