Cheesy Chicken Crescent Rolls
These soft, golden crescent rolls are stuffed with a creamy, cheesy chicken filling that’s irresistibly good. Made with cooked shredded chicken, cream cheese, and melty cheese, they’re rolled into crescent dough and baked to perfection. Serve with a simple salad or warm marinara for dipping.
Total Time:
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes
Yield:
Servings: 8 rolls
Serving Size: 1 roll (or more depending on appetite)
Ingredients:
1 (8-count) can refrigerated crescent roll dough
1 ½ cups cooked shredded chicken (rotisserie works great)
4 oz (½ block) cream cheese, softened
½ cup shredded cheddar cheese (or mozzarella, or a blend)
1 tablespoon mayonnaise or sour cream (optional for creaminess)
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste
1 tablespoon chopped parsley or green onions (optional)
1 tablespoon olive oil (for brushing)
1 tablespoon grated Parmesan (optional topping)
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper
2. Make the Filling:
In a bowl, mix the shredded chicken, cream cheese, shredded cheese, mayonnaise/sour cream, and seasonings (garlic powder, onion powder, salt, pepper). Stir until creamy and well combined.
3. Prepare the Rolls:
Unroll the crescent dough and separate into 8 triangles. Place a spoonful (about 2 tablespoons) of the chicken mixture on the wide end of each triangle.
4. Roll Them Up:
Starting from the wide end, roll up the dough over the filling and tuck the sides slightly to prevent leakage. Place them seam-side down on the prepared baking sheet.
5. Brush and Top:
Brush tops with little olive oil and sprinkle with Parmesan or extra shredded cheese if desired.
6. Bake:
Bake for 15–18 minutes or until golden brown and the filling is hot.
7. Serve:
Serve warm with a sprinkle of parsley or green onions. Pair with a side salad, soup, or dipping sauce.
Notes:
Shortcut: Use rotisserie chicken to save time.
Cream Cheese: For easier mixing, bring it to room temperature first.
Dough Leaks: Pinch dough edges together if needed to keep filling inside.
Cheese Options: Monterey Jack, mozzarella, or pepper jack are great alternatives.
Tips:
Make It Spicy: Add diced jalapenos or a dash of hot sauce to the filling.
Add Veggies: Stir in cooked chopped spinach or finely diced bell peppers.
Crispier Bottom: Bake on a preheated baking stone or sheet.
Double the Batch: These freeze well once baked—perfect for grab-and-go lunches!
Frequently Asked Questions (FAQ):
Q: Can I use canned chicken?
A: Yes, just drain well and shred it before mixing.
Q: Can I freeze them?
A: Yes! Let them cool fully, then freeze in an airtight container. Reheat in the oven at 350°F until warm.
Q: What dipping sauces go well with these?
A: Marinara, ranch, honey mustard, or garlic aioli are delicious choices.
Q: Can I make them ahead?
A: Yes. Assemble and refrigerate for up to 8 hours before baking.
Q: Are they good cold?
A: They’re best warm, but they’re still tasty at room temperature for lunchboxes or picnics.
Nutrition Information
Calories: 230
Protein: 12g
Carbohydrates: 14g
Fat: 14g
Cholesterol: 45mg
Sodium: 370mg
Fiber: 0g
Sugar: 2g