Cheesy Chicken Crescent Rolls
Cheesy, creamy, and irresistibly flaky, these Cheesy Chicken Crescent Rolls are the kind of comfort food that disappears fast at family dinners.
Servings: 8 servings
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.
Notes
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.