Chicken Ranch Crusted Croissants
Chicken ranch crusted croissants are flaky, buttery, loaded with creamy chicken filling, and brushed with savory ranch Parmesan butter.
Servings: 6 Croissant Sandwiches
Ingredients
- 6 prebaked large croissants
- 2 cups shredded rotisserie chicken
- 4 ounce cream cheese, softened
- 2 tablespoon green onions, sliced
- ½ cup sharp cheddar cheese, shredded
- 1 tablespoon dried jalapeno or diced pickled jalapenos
- ¼ teaspoon black pepper
- ¼ cup butter
- ⅓ cup Parmesan cheese
- 1 ½ tablespoon ranch seasoning mix
Instructions
- Preheat the oven to 375°.
Chicken Mixture
- In a medium bowl add the chicken, cream cheese, green onions, cheddar cheese, dried jalapeno, and pepper. Fold the ingredients together until combined.
- Cut an X to the center of each of the croissants, making sure not to go all the way through.
- Peel back the triangles of the croissant dough to create a well or pocket in the center.
- Add about ⅓ cup of chicken mixture to the center of each croissant.
Ranch Parmesan Mixture
- In a small bowl, melt the butter. Stir the Parmesan cheese and ranch seasoning into the butter and stir until well combined.
- Baste the bottom and all sides of the croissant with the ranch Parmesan mixture.
- Place each croissant on a cookie sheet lined with foil or molded into a pancake baking tray.
- Bake at 375° for 13 minutes.
- Remove from the oven and let cool slightly. Serve warm or cold.
Notes
Tips
- Rotisserie chicken makes this recipe incredibly easy and adds tons of flavor.
- Adding too much filling can make the croissants difficult to bake evenly.
- Soft cream cheese blends much more easily and creates a creamier filling.
- The ranch Parmesan butter is what gives these croissants their incredible crust and flavor.
- Line your pan with foil, not parchment paper. The foil helps crisp the bottom of the croissants.