Chicken Bacon Buffalo Ranch Crescent Bake

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2, 8 oz. rolls crescent dough sheets (I only had one dough sheet and one regular crescent rolls so I just made it work)
3 boneless chicken breast, boiled and shredded
5 slices bacon, cooked and crumbled
1 3/4 C. shredded colby jack cheese
1 oz. pkg. ranch salad dressing mix
8 oz. cream cheese, room temp
1/3 C. diced red bell pepper
1 T. bacon grease
1/2 C. diced onion
1 T. butter, melted
1/2 tsp. hot sauce


Heat the leftover bacon grease in a small skillet and saute the onion and bell pepper for 3-4 minutes to soften. Remove from the heat and set aside. In a large bowl combine the cream cheese, onions, peppers and ranch dressing mix. Stir together the butter and hot sauce, add to the cream cheese mixture. Stir in the shredded chicken, bacon and 1 C. of the cheese. Combine the mixture very well. Place 1 crescent dough sheet on the bottom of a baking sheet and spread out a little. Top the dough sheet with the chicken mixture, spreading to each edge. Unroll the remaining dough sheet and place over the top, stretching to cover. Bake in a 350 degree oven for 25 minutes, remove and top with remaining cheese and return to the oven long enough to melt. Remove and allow to cool slightly then cut into squares for serving.

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