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Easy Cheesy Chicken Pumpkins

Adorable pumpkin-shaped crescent rolls stuffed with a creamy, savory chicken, bacon, and ranch filling. Perfect for Halloween or Fall dinners.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 pumpkins
Course: Appetizer, Dinner
Cuisine: American, Holiday
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

The Wrapper
  • 2 tubes crescent roll dough 8oz each
  • 1 large egg for egg wash
  • 1 tsp paprika for color
The Filling
  • 2 cups cooked chicken shredded
  • 4 oz cream cheese softened
  • 1 cup cheddar cheese shredded
  • 0.25 cup bacon bits cooked
  • 1 tbsp ranch seasoning mix
  • 2 tbsp green onions chopped
Decoration
  • 8 pieces pretzel sticks for stems

Equipment

  • Baking sheet
  • Kitchen twine
  • Mixing bowl
  • Scissors

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cut 8 pieces of butcher's twine, each about 12 inches long.
  3. Mix cream cheese, cheddar, bacon, ranch seasoning, and green onions until smooth. Fold in chicken.
  4. Unroll dough and pinch seams to form 8 rectangles. Place filling in center of each.
  5. Pull corners up and pinch tightly to seal, forming a ball.
  6. Lay a ball on the center of a string. Tie loosely. Repeat crosswise until ball has 8 sections.
  7. Brush with egg wash and dust with paprika. Bake for 15-20 minutes until golden.
  8. Cool for 5 minutes, cut and remove string, and insert pretzel stems.

Notes

Do not tie the twine tight! The dough expands in the oven, and tight strings will cut the pumpkins in half.