Chicken Stuffed Crescent Roll

If you’re looking for a quick, comforting meal or snack, these Chicken Stuffed Crescent Rolls are perfect! Flaky, buttery crescent rolls are filled with a creamy, cheesy chicken mixture and baked to golden perfection. They’re simple to make, kid-friendly, and ideal for busy weeknights, potlucks, or even as a fun appetizer. With just a handful of ingredients, you can have a delicious, satisfying dish ready in no time. Serve them with a side of ranch, honey mustard, or marinara for extra flavor!

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 6 rolls

Ingredients

For the Potato Mixture:

7-8 potatoes, grated

3 eggs

1 onion, finely chopped

2 cloves of garlic, minced

Fresh parsley, to taste

Salt, to taste

Ground black pepper, to taste

5 tablespoons flour

For the Filling:

1 chicken breast, cooked and shredded

1 onion, finely chopped

1 red sweet pepper, finely chopped

2 tomatoes, diced

1 teaspoon salt

0.5 teaspoon ground black pepper

200g (7 oz) cheese, grated

For the Blend:

70ml (1/3 cup) cream (20%)

Green onion, to taste

Fresh parsley, to taste

Other:

Frying oil

100g (3.5 oz) smoked cheese, for final sprinkling

Instructions

Step 1: Prepare the Potato Base

Squeeze Potatoes: Grate the potatoes and squeeze out the excess juice. Transfer them to a bowl.

Mix Ingredients: Crack the eggs into the bowl with the potatoes. Add the finely chopped onion, minced garlic, and fresh chopped parsley. Season with salt and black pepper, and finally add the flour. Mix well until all ingredients are combined.

Step 2: Bake the Potato Base

Prepare Baking Tray: Line a baking tray with parchment paper and grease with oil. Spread the potato mixture evenly on the tray.

Bake: Cover with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes, or until golden brown.

Step 3: Prepare the Filling

Sauté Vegetables: In a pan, heat some oil over medium heat. Add the finely chopped onion and sauté until golden.

Add Ingredients: Add the sliced red pepper and diced tomatoes to the pan. Cook for a few minutes until the vegetables are tender.

Add Chicken: Stir in the shredded chicken breast. Season with salt and black pepper. Sprinkle with grated cheese, chopped green onion, and fresh parsley.

Step 4: Assemble and Bake

Cut and Fill: Cut the baked potato base into 6 equal parts. Spread the prepared filling on each part and roll them up.

Prepare for Baking: Place the rolls on a baking tray lined with parchment paper. Sprinkle with grated smoked cheese.

Final Bake: Bake in the oven at 180°C (350°F) for another 10-15 minutes, or until the cheese is crispy and melted.