1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the shredded chicken, cream cheese, cheddar cheese, bacon, ranch seasoning, garlic powder, and chives. Season with salt and pepper to taste.
3. Unroll the crescent rolls and arrange them in a sun-like circle on the baking sheet, with the wide ends overlapping and the pointed ends facing outward.
4. Spoon the chicken mixture onto the wide ends of the crescent rolls. Each triangle should have a generous amount of filling.
5. Fold the pointed ends of the crescent rolls over the chicken mixture, tucking them under the wide ends to form a ring.
6. Bake in the preheated oven for 20-25 minutes, or until the crescent rolls are golden brown and cooked through. The filling should be hot and bubbly.
7. Let the ring cool for a few minutes before slicing and serving. Sprinkle additional chives on top for a fresh finish.

One of the things I love about this recipe is how forgiving it is. Don’t worry if it doesn’t look perfect going into the oven; the flavors will more than make up for any aesthetic mishaps, much like those pies I’ve burned while answering the phone.