Barbecue Chicken Crescent Roll Ring

• Meat

  • 8 slices Bacon
  • 3 Chicken breasts, boneless skinless

• Produce

  • 1/4 cup Cilantro
  • 1/2 Red onion

• Condiments

  • 1 cup Barbecue sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 2 cans Crescent rolls

• Dairy

  • 6 oz Mozzarella cheese

Found on thatovenfeelin.com

Ingredients

• 3 boneless skinless chicken breasts
• 1 cup barbecue sauce, plus additional for serving
• 2 tsp olive oil
• ½ red onion, sliced
• 8 slices bacon, cut into lardons
• salt and pepper, to taste
• 2 cans crescent rolls (I prefer the Big and Flaky variety)
• 6 oz. mozzarella cheese, sliced
• ¼ cup cilantro, chopped, for garnish

Directions

• Place the chicken breasts into a slow cooker and pour one cup of the barbecue sauce on top. Toss the chicken in the sauce to coat the chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and shreds easily.
• Once the chicken is fully cooked, shred the meat with two forks or by using a stand mixer. Return the shredded chicken back to the slow cooker to soak up additional barbecue sauce and turn the heat off. Season with salt and pepper, to taste. Allow the chicken to soak up the sauce while cooling, then transfer to a bowl and refrigerate for at least 2 hours (*see note below).
• About 20 minutes before removing the shredded chicken from the fridge, prepare the onions and bacon. In a medium cast iron skillet, heat 2 tsp of olive oil over medium-high heat. Once hot, add the sliced onion and cook until just softened, about 2-3 minutes. Transfer the onions to a plate and set aside.
• Return the skillet to the stove over medium heat. Add the bacon lardons and cook until the bacon is crispy, about 15 minutes. Add the bacon and onions to the shredded chicken and stir.
• Preheat the oven to 375 degrees Fahrenheit.
• Place a silicone baking mat onto a rimmed baking sheet. Place an overturned drinking glass onto the center of the baking mat. Arrange crescent roll triangles around the drinking glass, overlapping the edges (pictured above).
• Spoon the cold shredded chicken mixture onto the crescent roll portion closest to the drinking glass. Place the sliced mozzarella cheese on top of the chicken mixture, then remove the drinking glass.
• Fold the crescent roll triangles over the filling, tucking the tips under the bottom layer of dough to secure it.
• Bake the crescent roll ring for 25 to 30 minutes, until the crust is thoroughly baked and golden brown. Remove the ring from the oven and let cool on the baking mat for 5 minutes before serving.