Ingredients
2 (8-oz.) tubes refrigerated crescent rolls
2 c. salsa verde ranch chicken dip
3 tbsp. melted butter
1 tbsp. freshly grated Parmesan
1 tsp. green chile ranch seasoning
Crackers, for serving
Preparation
Step 1Preheat oven to 350° and line a small baking sheet with parchment paper. Roll one sheet crescent dough out on prepared baking sheet, and pinch seams together to seal. Place salsa verde ranch chicken dip in the center, then use your hands to form mixture into a large football shape.Step 2Place second sheet of crescent dough on top and press lightly to wrap dough around football. Pinch together seams and press around bottom edges to seal. Using a paring knife, trace around the football to remove excess dough. (Reserve scraps to shape the laces.)Step 3Cut scraps into football laces and lay in center of football. Brush all over with butter, then sprinkle with Parmesan and seasoning. Step 4Bake until golden, about 25 minutes. Serve warm with crackers.
