Ingredients
• 2 cans crescent rolls (not jumbo, just regular size)
• 2 cups chopped cooked chicken (I used precooked fajita strips, chopped)
• 1 cup Alfredo sauce
• Real bacon pieces (I used the bagged precooked kind)
• 2 teaspoons garlic powder
• 1 teaspoon Italian seasoning
• 2 cups Italian cheese
• 1/4 cup Parmesan cheese
• 1 egg, beaten
• Garnishes -
• Marinara sauce for dipping
Directions
Preheat the oven to 375 degrees. Mix together chicken, Alfredo sauce, bacon pieces, garlic, Italian seasoning, Italian cheese, and Parmesan cheese. Set aside.
On a baking stone lay out the crescent roll triangles to form a large circle (like a sun). The wide base will be in the middle with the pointy ends facing outward. Leave a circle in the middle large enough for a small bowl to hold the marinara sauce. Press wide ends with fingers to spread and smooth dough.
Drop spoonfuls of the filling over the wide ends of the triangles where the dough overlaps. Take the pointy end of a crescent roll and fold over toward the middle. I fold every other triangle and then go back to fold over the rest.
Brush with egg. Sprinkle with more Parmesan, bacon pieces, and extra Italian seasoning on top. Bake for 25 minutes until dough is done. Pour marinara sauce into small bowl and place in middle of ring for dipping.
*Adapted from The Cookie Rookie.
