Creamy Chicken & Swiss Crescent Ring
Buttery crescent dough wrapped around a creamy chicken and Swiss cheese filling, baked into a golden pull-apart ring that disappears in minutes.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 cups cooked chicken, shredded or diced rotisserie works great
- 4 oz cream cheese softened
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 1 ½ cups Swiss cheese, shredded divided
- ⅓ cup diced ham optional, for a chicken cordon bleu twist
- 2 green onions, thinly sliced
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 egg beaten, for egg wash
- 1 tbsp fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet or round pizza pan with parchment paper.
- In a large bowl, stir the softened cream cheese, sour cream, and Dijon mustard until smooth. Fold in the chicken, 1 cup of the Swiss cheese, ham (if using), green onions, garlic powder, and pepper.
- Unroll the crescent dough and separate into triangles. Arrange them in a sunburst pattern on the pan with the wide ends overlapping in a circle (about a 5-inch opening in the center) and the points facing outward.
- Spoon the chicken mixture evenly over the wide ends of the dough. Sprinkle the remaining 1/2 cup Swiss cheese on top. Fold the pointed ends of the triangles over the filling and tuck them under the inner circle, leaving gaps where the filling peeks through.
- Brush the dough with the beaten egg. Bake for 22–25 minutes, until the ring is deep golden brown and the cheese is bubbling. If it browns too fast, tent loosely with foil for the last 5 minutes.
- Let the ring rest for 5 minutes, sprinkle with fresh parsley, and serve warm so the pieces pull apart with melty cheese.
Notes
Make sure the filling is at room temperature before assembling — cold filling keeps the dough from baking through. Leftovers reheat beautifully in a 350°F oven for about 10 minutes.
Tried this recipe?Let us know how it was!