Delicious salad recipes are a summertime standard and I’m not gonna lie. I LOVE SALAD! I don’t think I’ve ever met one, I didn’t want to sit down with and get to know. 🙂 Sometimes, though, my family just wants something more. Have you noticed that the “chicken bacon ranch trend” that was so popular, a couple of years ago, has become a sort of American standard? The combination has become commonplace in many restaurants and in all kinds of pre-packaged foods. For my kids and grandkids, that three-ingredient combo signals something magnificently delicious, no matter how you decide to package it. Does your hungry crew still enjoy this popular trend, too? If they do, I think these Cheesy Chicken Bacon Ranch Pockets will become one of their favorite lunches and a dish you can easily put together, at home. Since it’s something you can create, quickly, with five simple ingredients from your local Walmart, I’m guessing it will be a favorite for you, as well! And it’s proof-positive that you can incorporate some of the “salad flavors”, I adore, into a recipe that has absolutely nothing to do with salad.
Our grandkids spent the past ten days with us and out of all the meals I made, I think this lunch was the hands-down favorite. Even just looking at the pictures, later, our 12-year-old daughter sighed and said, ‘Those were soooooooo good. When can we have them, again?” It was actually a great time-saver for me on a particularly hectic morning, so the fact that she and the grandchildren all thought they were getting to have such a special treat, made my day. The extra “zing” of the flavorful ingredients in Kraft Classic Ranch Dressing meant I didn’t need any extra seasonings and spices, which was an extremely affordable way to pack a “flavor punch” into this simple pocket-sandwich filling. The new Kraft Pourables have been reinvented with a new, better taste, which means my Classic Ranch is now creamier, with more buttermilk and savory herbs. If you have only thought to use Kraft dressings in delicious salad recipes, I want to encourage you to think outside the box and use them to add layers of fabulous flavor to all your recipes and dishes.
You’ll put these delectable pocket sandwiches together in minutes and be enjoying them with your family, before you know it. Simply seal the diagonal seams of the crescent dough to form a single sheet. Cut the dough into eight equal rectangles. Add a dollop of Kraft Classic Ranch Dressing, and then, a spoonful of the chicken, bacon and cheese mixture. Next, fold the bottom half of the dough rectangle over the filling on the top half and seal the edges. Bake them in less than 20 minutes and serve with your favorite fresh fruit and vegetables. It’s a quick and easy lunch your family will ask you to make, again and again.
TIP: I used grilled chicken, left over from the night before, in this recipe; but you could easily use any leftover chicken you have on hand or even a rotisserie chicken. I’m big on “planned leftovers”, so I grilled a triple batch of chicken at one time, then diced the leftovers and bagged them for the freezer to use in other recipes. Cooking extra is a simple way to always have pre-cooked ingredients on hand and to be able to quickly put together recipes like this one. If I’m cooking anyway, it just makes sense to maximize my cooking time to be prepping future meals, too.
- 3 cans (8 count) crescent roll dough
- 2 cups chicken, small diced
- 1 cup bacon, fried, drained and chopped
- 2 cups grated cheddar cheese
- ½ - 1 cup Kraft Classic Ranch Dressing
- Open each can of crescent dough, unroll it and seal the diagonal perforations (by gently pinching them together). This will get you one full sheet of dough from each can.
- Cut each roll of dough in half, lengthwise, and then cut each half into quarters, making eight rectangles.
- In a medium mixing bowl, combine the chicken, cheese, and bacon. (I used leftover grilled chicken, but rotisserie or any other leftover chicken you have would work well.) Stir to incorporate them evenly.
- Place a 1 to 2 teaspoon dollop of Kraft Classic Ranch Dressing just below the top edge of each small dough rectangle,that you cut.
- Add 1 to 2 Tablespoons of chicken mixture over each dollop of ranch dressing.
- Grab the bottom edge of each dough rectangle and pull it upward, over the filling.
- Seal the edges of the dough pocket by pressing the top and bottom together around all three of the open sides. When you've finished, the filling should be completely sealed inside the dough pockets.I found that simply pressing the seams with my fingers, sealed them, but you could also use a fork to crimp them more decoratively, if you choose.
- Place the pockets onto an ungreased baking sheet.
- Bake at 375 degrees for 15 - 20 minutes, until crusts are golden brown and filling is hot all the way through.
- Serve immediately. (We love these with icy, cold watermelon for a perfect lunch!)
What’s your favorite quick and easy, five ingredients or less, recipe? Leave a comment to tell us all about it. Busy moms, like us, need to stick together and share our best ideas!
Have a blessing-filled week!