Preheat oven to 375ºF.

Roll out 1 crescent roll per baking sheet vertically and seal perforations. (Do not separate the rolls. See video.)

Saute chopped Bacon in a skillet, cook until it's brown and crispy about 7 minutes. Remove from heat and drain on paper towel-lined plate.

Cook chopped Chicken in the same skillet with bacon grease until it loses its pink color and is slightly browned on both sides, about 6-8 minutes. Remove from heat.

Add 2 cups hot water to a bowl.

Stir in 4 oz bag of mashed potato flakes, let rest 1 minute.

Mix in chicken, bacon, cheese, ranch, red pepper, and green onion.

Spread chicken mixture down the center of the flattened crescent rolls.

Cut 10 strips on each side of the dough. To braid, lift strips of dough across the mixture to meet in the center. Continue alternating strips to form a braid. See video.

Whisk egg. Spread egg wash over chicken braid.

Sprinkle with sesame seeds.

Bake for 10-13 minutes – until lightly browned.

Garnish with chopped parsley.

Serve with a green salad with Ranch salad dressing.