I’m seriously obsessed with this Alfredo chicken ring recipe! I combine shredded cooked chicken with creamy Alfredo sauce, crispy bacon crumbles, and two kinds of cheese to create an irresistible filling. Then, I wrap the whole thing in crescent roll dough and bake it to golden perfection. This crescent ring is such a great game-day snack. Even my picky eaters love it!
Chicken Crescent Roll Ring with Alfredo Filling
I always have some leftover rotisserie chicken in my fridge, and this chicken crescent roll ring 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 and holding it all together for easy dipping. This crescent roll ring with chicken is delish dipped in extra Alfredo sauce. But I like it with marinara for a pizza-like flavor!
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Seal Your Crescent Ring Perfectly
I have found that it helps to slightly stretch each crescent roll triangle toward the center of the circle before folding the pointy ends over the filling. This creates a tighter seal so the cheesy, saucy filling stays inside while baking, and it also helps the ring hold a neat, golden shape that looks as impressive as it tastes.
Alfredo Chicken Ring Recipe
Equipment
- Baking Sheet
Ingredients
- 2 cups shredded cooked chicken (*)
- 1 cup Alfredo sauce (plus more for dipping)
- 6 slices crumbled cooked bacon (divided**)
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning (plus more for garnish)
- ¼ cup grated Parmesan cheese (plus more for garnish)
- 2 cups shredded mozzarella cheese
- 16 ounces refrigerated crescent rolls (2 cans)
- 1 large egg (beaten)
For Serving (Optional):
- fresh parsley or green onion
- marinara sauce (for dipping)
Instructions
- Preheat the oven to 375℉. (Use the convection setting if you have it.)
- Mix together the chicken, Alfredo sauce, bacon pieces, garlic, Italian seasoning, Parmesan cheese, and mozzarella cheese. Set aside.2 cups shredded cooked chicken, 1 cup Alfredo sauce, 6 slices crumbled cooked bacon, 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, ¼ cup grated Parmesan cheese, 2 cups shredded mozzarella cheese
- Line a large baking 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.16 ounces refrigerated 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 large egg
- For a nice finish, sprinkle a little bit of Parmesan cheese, remaining bacon pieces, and some Italian seasoning on top.fresh parsley or green onion
- Bake at 375℉ for 20 minutes or until golden brown. Serve with marinara sauce for dipping.marinara sauce
Notes
- If you have a circular baking stone, that is ideal for cooking this type of ring.
- If your cooked chicken is very moist, it can make the filling runny. Pat the chicken dry before mixing it with Alfredo sauce.
- Avoid using jumbo crescent rolls, as they won’t work well with this recipe. You only need regular-sized crescent rolls.
- When laying the triangles in a circle, make sure the tips of the triangles are evenly spaced and slightly overlap in the center. This ensures the ring looks neat and bakes evenly.
- Press the overlapping inner circle of dough firmly so the filling stays contained. A small spatula or your fingers work well.
- Don’t overfill the crescent ring; 1 cup of Alfredo sauce is the max.
- If you’re worried about the center collapsing, place a small oven-safe ramekin in the center while baking and remove it after 15-20 minutes if desired.
- Let it rest 5 minutes after baking before slicing–this keeps the filling from spilling out.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations to Try
I love the chicken Alfredo-inspired filling, but why stop there? There are so many possibilities to stuff in this chicken ring. Here are a few of my favorites:
- BBQ Chicken: Swap the Alfredo for BBQ sauce (or use my crockpot BBQ chicken). I recommend leaving out the Italian seasoning and serving with more BBQ sauce for dipping.
- Chicken Bacon Ranch: Swap the Alfredo for ranch dressing, the Italian for ranch seasoning, and top with green onion.
- Buffalo Chicken: Swap the chicken and sauce for Buffalo chicken dip and serve with Buffalo sauce, ranch dressing, or blue cheese dressing for dipping. I like it with ranch seasoning sprinkled on top.
- Chicken Parmesan: Swap the Alfredo for marinara sauce and omit the bacon. Serve with more marinara for dipping.
How to Make a Chicken Ring Step by Step
Prep: Gather up everything you need to make this Alfredo crescent ring. Shred the cooked chicken, cook the bacon in the microwave between layers of paper towels for 3-4 minutes, then crumble, and shred the cheeses. Preheat 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 shredded cooked chicken, 1 cup of Alfredo sauce, the majority of 6 slices of chopped cooked bacon (set ½ cup aside for later), 1 teaspoon of Italian seasoning, ¼ cup of grated Parmesan cheese, and 2 cups of shredded mozzarella cheese. The filling is meant to be thick. Don’t add extra Alfredo sauce, as it will make the filling too wet. Set the filling to one side while you prep the crescent ring.
Prepare the Crescent Rolls: Cover a large baking sheet with parchment paper. Separate out 16 ounces (2 cans) of refrigerated crescent rolls into triangles, then arrange them in a circle shape with the bases overlapping. 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 in a ring shape. Do not bring the filling up the points of the crescent rolls.
Shape the Ring: Starting at the pointed ends of the triangles, wrap each crescent roll over the filling and tuck it under the wide base. Whisk 1 large 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 grated Parmesan cheese, the remaining ½ cup of chopped cooked bacon, and some Italian seasoning over the top of the crescent ring. Add any other garnishes, as desired.
Bake and Serve: Place in the preheated oven and bake for 20 minutes, or until the crescent rolls are golden brown and cooked through. Fill a small bowl with marinara or Alfredo sauce and place it in the center of the ring for serving, if desired.
How to Store, Freeze, and Reheat
If (by any miracle!) you have leftovers, this chicken 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 or in the freezer for up to 2 months. Reheat it in the oven at 350°F for 10-15 minutes (longer if straight from frozen), or until warmed through.
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