Buttery, tangy, creamy, rich, and filling chicken cream cheese crescent bombs are the easy appetizer/lunch idea you've been looking for. With chicken, ranch, bacon, and cheese in every bite- you know it's going to be good!
Preheat oven to 350 degrees F and set a muffin tray aside.
In a large mixing bowl cream together the ingredients for the filling with an electric mixer. (The chicken, cream cheese, cheddar cheese, ranch, bacon, and parmesan cheese). This helps to get everything evenly distributed, but you can use a large spoon and mix by hand if preferred.
Unroll your crescents and lay them over the muffin cups, pressing down slightly to help turn them into little cups.
Generously fill each cup with about ¼ cup of filling mixture. I used a large cookie scoop. The mixture should be completely divided between the cups with none remaining in the bowl.
Fold the triangle pieces of the crescent rolls over the top to cover the top. It's okay if it's not perfect and there are small holes, but you can also pinch them closed to better seal in the filling.
Place the muffin tray in the oven and bake for 20 minutes. Let cool about 5 minutes before eating.
Notes
Chicken Choices: Use canned chicken, shredded leftovers, or rotisserie chicken (1.5 cups shredded).Handling Crescent Rolls: Folding crescent tops over filling can be tricky but gaps are okay; they'll seal somewhat in the muffin tray.Post-Baking Rest: Letting them rest in the muffin pan for 5 minutes helps firm up the cheese filling.Storage: Keep cooled rolls in an airtight container for 3-4 days. Reheat on a baking sheet for 5-8 minutes at 350°F or in the microwave for 1-2 minutes.