Cheesy, creamy, and irresistibly flaky — these Cheesy Chicken Crescent Rolls are the kind of comfort food that disappears fast at family dinners. Imagine juicy, shredded chicken mixed with melty cheeses and savory spices, all wrapped in golden, buttery crescent dough. Fun fact: crescent rolls were actually popularized in the United States, and their convenience makes them a go-to for busy weeknights and potlucks alike. If you love quick, crowd-pleasing recipes, this one delivers big flavor with almost no fuss.
This recipe shines because it’s simple to assemble, bakes in under 20 minutes, and is loved by kids and adults alike. If you enjoy stuffed crescent recipes, you might also like this easy chicken crescent rolls variation we featured earlier — it’s a nice sibling recipe that uses similar techniques but different seasonings. Ready to roll up something delicious? Let’s dive in.
What is Cheesy Chicken Crescent Rolls?
What’s in a name — and how did these little pockets of joy get to be called Cheesy Chicken Crescent Rolls? Think of them as a cross between a warm, gooey chicken bake and a handheld pastry. Who wouldn’t grin when they take a bite of melted cheese encased in crisp, buttery dough? Why the crescent name? Because the dough is shaped into crescents before it hugs the filling — simple and charming. Is it romantic? Well, they do say “the way to a man’s heart is through his stomach.” Maybe that’s why these vanish at parties first. Give them a try and see if they win any hearts at your table!
Why You’ll Love This
- Creamy, melty goodness: The combination of cream cheese, mozzarella, and cheddar makes every bite satisfyingly rich and stringy in all the right ways.
- Budget-friendly and filling: Using cooked shredded chicken — a great way to use rotisserie chicken or leftovers — keeps costs down while feeding a crowd.
- Flavor-packed and customizable: Garlic and onion powders give depth, and you can add extras like diced peppers, bacon bits, or hot sauce for a twist.
If you like stuffed crescent recipes, this one pairs nicely with the flavors from another fan favorite on the blog, chicken stuffed crescent rolls. Try both to compare fillings and decide which becomes your new go-to. Go ahead — make a batch and taste for yourself!
How to Make:
Quick Overview
This recipe is easy to pull together in about 25–30 minutes total. The filling is creamy and flavorful, the crescent dough bakes to a golden, flaky finish, and the melted cheese on top makes everything extra tempting. Prep time is roughly 10 minutes and baking about 12–15 minutes. The standout element is the creamy cheese mixture that stays moist inside the crisp crescent exterior.
Ingredients
- 1 can (8 count) crescent roll dough, refrigerated, unrolled gently
- 2 cups cooked, shredded chicken (rotisserie chicken or poached chicken works great)
- 1 cup shredded mozzarella cheese, freshly shredded for best melting
- 1/2 cup shredded cheddar cheese, freshly shredded
- 4 oz cream cheese, softened to room temperature for easy mixing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (adjust to taste)
- 1/8 tsp black pepper, freshly ground if possible
- 2 tbsp chopped parsley, optional for garnish, chopped fine
- 1 tbsp melted butter, for brushing tops before baking
- Extra shredded cheese for topping, optional (about 1/4 cup)
Directions
- Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- In a medium mixing bowl, add the shredded chicken, mozzarella, cheddar, and the softened cream cheese. Sprinkle in garlic powder, onion powder, salt, and pepper.
- Use a spoon or fork to mix until the filling is creamy and well combined. Make sure there are no large cream cheese lumps for a smooth texture.
- Unroll the crescent roll dough on a clean surface and separate it into 8 triangles following the perforations.
- Place about one tablespoon to two tablespoons of the chicken mixture onto the wide end of each triangle — enough to fill, but not so much that it overflows when rolled.
- Roll each triangle from the wide end toward the tip, enclosing the filling tightly. Tuck the tip under each roll to help prevent unrolling.
- Arrange the rolls seam-side down on the prepared baking sheet, leaving a little space between each so they can brown evenly.
- Brush the tops with the melted butter using a pastry brush or spoon. Sprinkle a little extra shredded cheese on top if you like an extra cheesy crust.
- Bake in the preheated oven for 12–15 minutes, or until the crescents are golden brown and the filling is bubbly. Watch carefully at the end to avoid over-browning.
- Remove from the oven and let cool for 2–3 minutes. Garnish with chopped parsley and serve warm for the best melty texture.
What to Serve With
- Fresh green salad with a lemon vinaigrette to cut the richness
- Roasted broccoli or steamed green beans for a warm veggie side
- Creamy tomato soup or a light chicken noodle soup for dipping
- Ranch, marinara, or honey mustard as dipping sauces for extra flavor
- A chilled iced tea or sparkling lemonade to balance the savory notes
Top Tips for Perfecting
- Use room-temperature cream cheese so it mixes smoothly without lumps.
- Warm rotisserie chicken is perfect here, but leftover roasted or poached chicken works great too.
- For extra crispiness, brush with melted butter and bake on a lower rack for a few extra minutes.
- Don’t overfill the triangles — too much filling can cause leaking and unrolled crescents.
- Add a pinch of smoked paprika or a dash of hot sauce to the filling for a smoky or spicy kick.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes to restore crispiness.
- Freezing: Flash-freeze the baked crescents on a tray, then transfer to a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for about 15–18 minutes, or until heated through.
- Microwave note: Quick reheating in the microwave works but may soften the pastry; for best texture, use the oven or a toaster oven.
FAQs
Can I use different cheeses?
Yes. Swap mozzarella or cheddar for Monterey Jack, pepper jack, or a mix of cheeses for different flavors. Just choose good melting cheeses.
Can I make these ahead of time?
You can assemble them and refrigerate for up to 24 hours before baking. Brush with butter and bake when ready.
What if my cream cheese is cold and lumpy?
Soften the cream cheese in the microwave for 10–15 seconds or let it sit at room temperature for 20–30 minutes before mixing.
Can I make these vegetarian?
Absolutely. Replace the chicken with seasoned cooked mushrooms, spinach, or a bean mixture and adjust seasonings to taste.
How do I prevent the crescents from unrolling while baking?
Place them seam-side down and tuck the tip under the roll. Slightly curl the crescent shape toward the center of the baking sheet to help them hold.
Conclusion
These Cheesy Chicken Crescent Rolls are a fast, delicious crowd-pleaser that bring comfort and convenience to any meal. They’re simple enough for a weeknight dinner, impressive enough for guests, and flexible so you can customize fillings and cheeses. For a classic take and extra inspiration, see this version at Cheesy Chicken Crescent Rolls – The Cookin Chicks (https://thecookinchicks.com/cheesy-chicken-crescent-rolls/) for another perspective on this beloved recipe. Try this recipe, share it with family and friends, and enjoy the warm smiles that follow.
Cheesy Chicken Crescent Rolls
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
Ingredients
- 1 can crescent roll dough 8 count, refrigerated, unrolled gently
- 2 cups cooked, shredded chicken rotisserie chicken or poached chicken works great
- 1 cup shredded mozzarella cheese freshly shredded for best melting
- 1/2 cup shredded cheddar cheese freshly shredded
- 4 oz cream cheese softened to room temperature for easy mixing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt adjust to taste
- 1/8 tsp black pepper freshly ground if possible
- 2 tbsp chopped parsley optional for garnish, chopped fine
- 1 tbsp melted butter for brushing tops before baking
- 1/4 cup extra shredded cheese optional for topping
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- In a medium mixing bowl, add the shredded chicken, mozzarella, cheddar, and the softened cream cheese. Sprinkle in garlic powder, onion powder, salt, and pepper.
- Use a spoon or fork to mix until the filling is creamy and well combined. Make sure there are no large cream cheese lumps for a smooth texture.
- Unroll the crescent roll dough on a clean surface and separate it into 8 triangles following the perforations.
- Place about one tablespoon to two tablespoons of the chicken mixture onto the wide end of each triangle — enough to fill, but not so much that it overflows when rolled.
- Roll each triangle from the wide end toward the tip, enclosing the filling tightly. Tuck the tip under each roll to help prevent unrolling.
- Arrange the rolls seam-side down on the prepared baking sheet, leaving a little space between each so they can brown evenly.
- Brush the tops with the melted butter using a pastry brush or spoon. Sprinkle a little extra shredded cheese on top if you like an extra cheesy crust.
- Bake in the preheated oven for 12–15 minutes, or until the crescents are golden brown and the filling is bubbly. Watch carefully at the end to avoid over-browning.
- Remove from the oven and let cool for 2–3 minutes. Garnish with chopped parsley and serve warm for the best melty texture.
1 comment
Comments are closed.