Chicken Stuffed Crescent Rolls
Ingredients
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1 can (8 oz) refrigerated crescent roll dough
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1 cup cooked chicken, shredded or diced
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½ cup shredded cheddar or mozzarella cheese
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2 tablespoons cream cheese (optional, for creaminess)
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1 teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon black pepper
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1 tablespoon chopped fresh parsley or chives (optional)
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1 egg, beaten (for egg wash, optional)
Instructions
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Preheat oven:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
Prepare filling:
In a bowl, mix the cooked chicken, shredded cheese, cream cheese, garlic powder, onion powder, black pepper, and parsley. -
Prepare crescent rolls:
Unroll the crescent dough and separate it into triangles along the perforated lines. -
Fill and roll:
Place 1–2 tablespoons of the chicken mixture near the wide end of each triangle. Roll the dough from the wide end toward the tip, sealing the edges as you go. -
Egg wash (optional):
Brush the tops with the beaten egg to give them a golden, glossy finish. -
Bake:
Place rolls on the prepared baking sheet and bake for 12–15 minutes, until golden brown and cooked through. -
Serve:
Let cool slightly before serving. These are great on their own or with a dipping sauce like ranch, marinara, or honey mustard.
Tips & Variations
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Extra flavor: Add cooked bacon bits, sautéed mushrooms, or spinach to the filling.
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Spicy twist: Mix in a little chopped jalapeño or a pinch of red pepper flakes.
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Cheese swap: Try pepper jack, gouda, or Swiss for different flavors.
If you want, I can give a mini bite-sized version that’s perfect for parties or snack platters. Do you want me to do that?
