In this stage of literally running through life, we are always on the hunt to find meals for you all to make that your family can truly eat “on the run”…without going through a drive-thru or feeding your kids another hotdog!
We came across this recipe, from Life with the Crust Cut Off….and I knew I had to give it a try. This speaks “food-love” to my boys: bacon and ranch! And to me–I can make it and send it with them to the ball fields!
The steps are simple…roll out your dough, add your ranch dressing, cheese bacon and chicken. Roll it all up and pop it in the oven!
We really loved these, but after making them…I decided that to cut down on the cooking time, the next time I make them, instead of using crescent rolls, I would use tortillas and toss in some lettuce. Fold up the tortillas and then stick them in a panini maker, George Forman Grill or even toss them in a skillet for a few minutes on each side, they would quickly cook up! Wrap them up in foil and throw them in your thermal bag.
Cookware, Pots/Pants, etc. You’ll Need
Here is a list of what you’ll need to prepare this recipe:
- 2 cans of crescent rolls
- cooked chicken strips
- ranch dressing
- cooked bacon
- Spread out the crescent rolls into rectangles..making sure seams are sealed.
- Spread on a thin layer of ranch dressing
- Top with cheese, bacon
- Roll up and squeeze dough to seal seam
- Place on a cookie sheet and back for 18-20 minutes at 375 degrees.