I’m seriously obsessed with this chicken Alfredo crescent ring recipe! Cooked chicken pieces are combined with Alfredo sauce, crispy bacon crumbles, and two types of cheese, then wrapped in crescent roll dough and baked to golden perfection. I always make this for game day and my picky eaters can’t get enough!
I always have leftover rotisserie chicken in my fridge, and this is the perfect way to use it up! Store-bought Alfredo sauce and ready-made crescent roll dough make this recipe incredibly easy and quick to put together. The Parmesan and mozzarella cheeses melt beautifully in the oven, adding a delicious gooeyness to this chicken Alfredo crescent roll. I love making it for potlucks and parties to feed a crowd!
What’s in This Chicken Alfredo Crescent Roll Recipe?
Everything in this recipe is simple and easy to find at your local grocery store. I had almost all the ingredients in my pantry already!
- Chicken: Leftover chicken, either shredded or chopped into small pieces, works perfectly. Rotisserie chicken from the store is also a great option. Feel free to cook and season your own chicken if you prefer, so long as it’s cooled first.
- Alfredo Sauce: I use store-bought Alfredo sauce for convenience, but you can make your own from scratch if you have the time and ingredients.
- Bacon: Cooked and crumbled bacon are like little pieces of salty heaven in this recipe!
- Spices: Garlic powder and Italian seasoning add extra flavor to the chicken and Alfredo sauce.
- Parmesan Cheese: Grate your own fresh Parmesan cheese for the best flavor and texture.
- Mozzarella Cheese: Shredded mozzarella cheese melts perfectly and holds the filling together.
- Crescent Rolls: Use regular-sized crescent rolls for the perfect size and shape.
- Egg: An egg wash gives the crescent rolls a beautiful golden brown color when baked.
- Garnishes: These are totally optional, but I love adding some chopped fresh parsley, green onion, and red or green peppers for extra color.
- Dipping: Choose your favorite dipping sauce to serve alongside the crescent roll chicken ring. I love marinara sauce, but extra Alfredo sauce or ranch dressing are also delicious options.
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How to Store and Reheat
If (by any miracle!) you have leftovers, this chicken bacon crescent ring also makes a great lunch the next day. Wrap it in foil or pop it in an airtight container and keep it in the fridge for 3 days. Reheat it in the oven at 350°F for 10-15 minutes until warmed through.
Notes and Tips
- Don’t eat pork? That’s okay! You can use turkey bacon in place of pork bacon.
- If you have a circular baking stone to place in the center of the ring, that works very well. However, it’s not necessary to still have a perfect crescent ring.
- Avoid using jumbo crescent rolls, as they won’t work well with this recipe. You only need regular-sized crescent rolls.
Chicken Alfredo Crescent Ring Recipe
Ingredients
- 2 cups cooked chicken chopped or shredded
- 1 cup alfredo sauce
- 6 slices bacon cooked and crumbled, ½ cup set aside
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- ¼ cup parmesan cheese grated
- 2 cups mozzarella cheese shredded
- 2 cans regular-sized crescent rolls (not the jumbo rolls)
- 1 egg beaten
For Serving (Optional):
- garnishes parsley, chopped green onion, chopped red or green peppers
- dipping extra alfredo sauce or marinara sauce
Instructions
- Preheat the oven to 375℉. (Use the convection setting if you have it.)
- Mix together chicken, alfredo sauce, bacon pieces, garlic, italian seasoning, parmesan cheese and mozzarella cheese. Set aside. (This filling will be thick. Make sure not to use more than 1 cup of alfredo sauce or else it may leak once we begin to assemble to ring.)2 cups cooked chicken, 1 cup alfredo sauce, 6 slices bacon, 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, ¼ cup parmesan cheese, 2 cups mozzarella cheese
- Line a large cookie sheet with parchment paper. Layout the crescent roll triangles to form a large circle in the shape of a sun. Pointy ends of the triangles will face the outer edge of the circle and the wide base of the triangles will overlap in the center, forming an empty, inner circle in the middle.2 cans regular-sized crescent rolls
- Press the overlapping, inside pieces together lightly to create a steady base for the filling.
- If you plan to serve this with a dipping sauce, place a small bowl in the open center of the dough and move it in a circular pattern to create a nice round shape.
- Drop spoonfulls of filling over the inner base where the crescent rolls overlap.
- Take the pointy end of each crescent roll, pull it over the filling, and wrap it under the dough near the center. Tuck the pointy end under the wide end of the crescent roll.
- Brush the beaten egg onto the dough that is visible from the top.1 egg
- For a nice finish, sprinkle a little bit of parmesan cheese, remaining bacon pieces, and some italian seasoning on top.garnishes
- Bake at 375℉ for 20 minutes or until golden brown.
- Serve with alfredo sauce or marinara sauce for dipping.dipping
Notes
- If you have a circular baking stone, that is ideal for cooking this type of ring.
- If you have a convection setting on your oven, this works best but is not necessary.
How to Make This Chicken Alfredo Crescent Ring Step by Step
Preheat the Oven: Set your oven to 375℉. If your oven has a convection setting, use it for a more even bake.
Make the Chicken Filling: In a large bowl, combine 2 cups of cooked chicken (shredded or chopped small), 1 cup of Alfredo sauce, 6 slices of bacon (cooked and crumbled – keep 1/2 cup to one side), 1 teaspoon Italian seasoning, 1/4 cup Parmesan cheese, and 2 cups of mozzarella cheese. The filling is meant to be thick. Don’t add any more Alfredo sauce than stated – otherwise, the filling will leak out of the roll. Set the filling to one side.
Prepare the Crescent Rolls: Cover a large baking sheet with parchment paper and lay out 2 cans of crescent rolls (regular-sized) in a circle shape. The shape should resemble a sun, with the bases of the triangles overlapping in the center and the points facing outwards. There should be a small circle in the center where the triangle bases overlap.
Join the Triangles: Gently press down the overlapping bases of the crescent rolls to create a solid, continuous circle. Make sure there are no gaps or holes in between the triangles. If you’re serving this with a dipping sauce, it helps to get a small bowl, flip it over so the open end is facing down, and move it around the center to create a smooth circle-shape in the middle of the ring.
Fill the Ring: Using a spoon, drop spoonfuls of the chicken filling onto the wide bases of the crescent roll triangles.
Form the Ring: Starting at the pointed ends of the triangles, wrap each crescent roll over the filling and tuck it under the wide base.
Give It an Egg Wash: Whisk 1 egg in a small bowl and lightly brush it over the top of the crescent rolls. This will give them a nice golden brown color when baked.
Add the Toppings: Sprinkle a little Parmesan cheese, the remaining 1/2 cup of bacon, and some Italian seasoning over the top of the crescent ring. Add any other garnishes, as desired.
Bake: Place in the preheated oven and bake for 20 minutes or until the crescent rolls are golden brown and cooked through.
Serve: Fill a small bowl with marinara or Alfredo sauce and place it in the center of the ring, if desired.
How can these nutrition facts b correct with the bread 18 carbs cheeses and such,it’s misleading if your not a carb- sugar counter like me and other dietetics,Type 1 but I will say for an indulgence and seldom treat it’s wonderful
I’ve just taken a second look at the nutrition facts, and they should be correct!
Do you know what the serving size is? Is it per slice or for the whole pie? Thank you!
Hi Mel, this recipe yields 10 servings, so the nutrition facts are for a slice that is 1/10 of the ring.