Description
Golden, buttery crescent rolls filled with tender chicken and gooey cheese make this dish a family favorite. Perfect for snacks, dinners, or parties, they’re easy, versatile, and downright delicious!
Ingredients
Scale
- 1 (8 oz) can crescent roll dough
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded cheddar cheese (or a cheese blend)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional: 1/2 cup cooked spinach or diced jalapeños
- 1 tbsp melted butter (for brushing, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, cheese, garlic powder, onion powder, and any optional add-ins like spinach or jalapeños. Mix well and season with salt and pepper to taste.
- Unroll the crescent dough and separate it into triangles.
- Place a spoonful of the chicken-cheese mixture onto the wide end of each triangle. Avoid overfilling to ensure easy rolling.
- Roll each triangle tightly, starting from the wide end and working towards the tip. Pinch the edges to seal the filling inside.
- Arrange the rolls on the prepared baking sheet. Brush the tops with melted butter if desired, and sprinkle with a pinch of garlic powder or dried herbs.
- Bake for 12–15 minutes, or until the rolls are golden brown and puffed.
- Let cool for 5 minutes before serving. Serve with your favorite dipping sauce, like ranch or marinara.
Notes
- Avoid Overfilling: Keep the filling portions small to ensure the crescent rolls seal properly. Overfilling can cause the filling to spill out during baking, making the rolls messy.
- Use Pre-Cooked Chicken: To save time and ensure safety, always use fully cooked chicken. Rotisserie chicken or leftover chicken works perfectly for this recipe.
- Customize the Filling: This recipe is highly adaptable—add veggies, herbs, or different cheeses to suit your preferences. For a spicy twist, include jalapeños or a drizzle of hot sauce in the filling.
- Prep Time: 10 mins
- Cook Time: 15 mins