• 3/4th Cup Syberg’s Sauce
  • 2 Cups shredded cooked chicken
  • 1oz. ranch dressing
  • 2 Tubes (8oz each) refrigerated crescent rolls
  • 8oz. softened cream cheese
  • 1 Cup shredded cheddar cheese
  • 1/2 cup bleu cheese or ranch dressing (optional)


  • Preheat oven to 375
  • Line baking sheet with parchment paper
  • Combine the shredded chicken, cream cheese, cheddar cheese, ranch seasoning and Syberg’s sauce in a bowl until completely
  • Unroll both cans of dough and separate into 16 triangles
  • Arrange the triangles in a ring so the short sides of the dough are faced inwards, slightly overlapping and the most pointed ends are facing outwards (Place a 5″ ramekin in the center of the parchment paper to help with placement if needed and remove when placement is complete)
  • Press the overlapped portion of the crescent rolls together
  • Spoon the mixture on the widest part of the crescent roll (closest to the center of the circle – where the ramekin would be)
  • Taking the pointed tips of the triangles, fold it over the filling and tuck under the bottom layer of the dough and repeat until all triangles are folded over
  • Bake for 20 minutes or until golden brown
  • Slice and enjoy
  • Serve with your choice of bleu cheese or ranch dressing for dipping
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