My husband and I frequently make her recipe that we just call “chicken ring.” It’s literally a ring of chicken salad covered in crescent rolls. And ever since the first time I had it with his family, it was love at first bite.
The recipe is really easy once you know how to make the “ring.” I tried to take as many step-by-step photos as I could, so hopefully it makes sense.
All you really need to make this recipe is the crescent rolls and whatever you need to make your chicken salad how you prefer. Super simple & perfect for a quick meal after a long day of work!
- 2 packages of crescent rolls
- 2 cans of chicken breast
- 3 heaping spoonfuls of mayonnaise
- shredded cheese of your choice (I use Swiss or Italian)
- 1 egg
This is the base recipe I always use, but the actual chicken salad can vary. I put craisins, some nuts, and a few handfuls of shredded cheese in mine if I have them.
My mother-in-law sometimes adds onion, bacon, and celery. You can mix it up any way you like.
1. Preheat the oven to 375 degrees.
2. Make chicken salad how you like and set aside.
3. Start making the ring by laying the crescent rolls together like so with the points facing out.
Note: this recipe cooks really well on an unwarmed pizza stone for some reason. Try it if you have one!
4. Finish making the ring by joining the flat side of the second package of crescent rolls with the ones already laid down. The points of those pieces of roll will lie in the middle.
It gets a little tricky here, as finding room to lay the points down of the inside rolls can be challenging. Just go with it and realize it doesn’t have to be perfect 😉
In the end, it should look like this.
Random, but I used two different brands of crescent rolls in this batch on accident. That’s why some rolls looks yellower than others. But it happens to be helpful in this recipe as you can see the difference in the inner and outer rolls now.
5. Place your chicken salad on top of where you joined the rolls to make a ring of chicken, like so.
I usually use my hands to form it better.
6. Start sealing up the ring by taking the outside points and draping it over the chicken salad.
7. Now take the inner roll points and drape them over as well.
8. Continue wrapping the rolls around the chicken salad. Once all are placed over the salad, rip off the leftover pointy ends of the rolls and tuck them under or pinch the dough together to seal it.
I do not recommend just tucking it under and not taking off the excess, as it usually doesn’t get done. Take the rest of the leftover dough and roll it all up and make a roll to eat by itself. Place it in the middle to bake.
When you’re all done, it should look like this.
Brush the top with beaten egg, top with some extra cheese & pepper.
9. Bake for 15-20 minutes or until top is golden brown and the rolls look flakey.
Honestly, though, the oven time on this varies quiet a bit. At altitude, it definitely has to cook longer. At sea level, it can cook a lot less. Just be sure to watch it as overcooking it really ruins it.
It’s so beautiful when it’s done!
One of the reasons I love this recipe is for the beautiful presentation. It makes a great appetizer to bring for a dinner party too. The chicken is so nice and warm in contrast to the crispy, buttery crescent rolls.
This is hands down one of my favorite recipes to make. And once you’ve made it once, it’s very easy too. Happy cooking!
Questions for You:
- What new recipes have your family or other families introduced you to?
- Let me know if you have any questions about the instructions. I know it’s a little confusing at first.