16ouncescrescent roll dough,I used Grands crescent roll dough (two 8-ounce canisters)
4tablespoonssalted sweet cream butter,melted
Preheat the oven to 350°F. Line a baking sheet with parchment paper, and set it aside.
Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese until smooth.
Add the ranch dressing mix, kosher salt, and cracked black pepper. Continue mixing just until the ingredients are well incorporated.
Stir in the shredded chicken and shredded cheese.
Unroll the first canister of crescent roll dough. Slightly flatten the first triangle. Scoop out 2 tablespoons of the chicken filling onto the wider top of the triangle. Roll the dough towards the tip of the triangle. Once rolled, tuck the open ends under, slightly pinching the dough to seal. Repeat for the remaining dough triangles and the second canister.
Bake for 22 to 25 minutes, until golden brown.
Using a pastry brush, brush each of the roll-ups with the melted butter.
Double your recipe for the chicken mixture and freeze it. This will allow you to whip up even more delicious chicken crescent roll-ups later.
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your mixture.
Keep an eye on the bottoms of the crescent rolls as you don’t want them to burn.