Ingredients
24
frozen chicken nuggets (from 32-oz bag)
2
tablespoons ranch salad dressing & seasoning mix (from 1-oz package)
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
6
slices (3/4 oz each) sharp Cheddar cheese, each cut in 8 pieces
16
strips cooked bacon, cut in thirds
2
tablespoons butter, melted
2
teaspoons ranch salad dressing & seasoning mix (from 1-oz package)
Bottled ranch dressing
Preparation
Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper. Make chicken nuggets in microwave as directed on bag. Cut each nugget in half lengthwise; transfer to large bowl. Sprinkle with 2 tablespoons ranch dressing mix; toss to coat.
Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place 1 piece each of cheese, 1 piece of bacon and 1 piece of chicken on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheets.
In small bowl, mix melted butter and 2 teaspoons ranch dressing mix. Brush dough with butter mixture.
Bake 14 to 16 minutes or until golden brown, switching position of cookie sheets halfway through bake time. Immediately remove from cookie sheets. Serve warm.
