4-5 boneless, skinless chicken breasts, cooked
1 pkg. dry ranch dressing mix
4 green onions
2 pkg. cream cheese
2 cans crescent rolls

Boil chicken. Chop chicken and green onion into fine pieces. Combine all ingredients. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a round baking sheet with wide ends overlapping in center and points toward outside. (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)

Bake 20-25 minutes or until golden brown.