Baked Chicken Stuffed Crescent Rolls

 

 

Ingredients:

2 cups cooked, shredded chicken (rotisserie chicken works well)

1 (8 oz) package cream cheese, softened

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 (8 oz) cans refrigerated crescent roll dough

2 tablespoons melted butter

1/2 cup breadcrumbs (optional, for topping)

1 tablespoon chopped parsley (optional, for garnish)

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, mix shredded chicken, cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.

Unroll the crescent dough and separate it into triangles.

Place a spoonful of the chicken mixture onto the wide end of each triangle.

Roll up the dough, starting from the wide end and tucking in the sides to seal the filling.

Place the stuffed rolls seam-side down on the baking sheet.

Brush each roll with melted butter and, if desired, sprinkle breadcrumbs on top for added crunch.

Bake for 12–15 minutes or until golden brown and cooked through.

Garnish with chopped parsley and serve warm.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 8 rolls

Tips:

Add a spoonful of cooked spinach or diced mushrooms to the filling for extra flavor.

Serve with ranch dressing or marinara sauce for dipping.