Baked Chicken Stuffed Crescent Rolls
These Chicken Stuffed Crescent Rolls are quick, cozy, and incredibly satisfying, making them the perfect weeknight dinner.
Ingredients
Dough and Filling
- 2 cans Crescent roll dough Choose the classic kind for a reliable seal.
- 3 cups Cooked chicken, finely shredded Rotisserie chicken is the fastest option.
- 1 block Cream cheese, softened Makes the filling creamy.
- 1-1.5 cups Shredded cheese Cheddar, mozzarella, or a blend.
- 1 teaspoon Garlic powder For flavor.
- 1 teaspoon Onion powder For flavor.
- to taste Salt and black pepper Season generously.
- to taste Green onion or chives Optional for freshness.
- as needed Butter or egg wash For brushing the tops.
Instructions
Preparation
- Preheat your oven to 375°F. Line a sheet pan with parchment for easy cleanup.
- In a bowl, mix cream cheese, shredded chicken, shredded cheese, garlic powder, onion powder, salt, pepper, and green onions until smooth.
- Open the crescent dough and separate into triangles. Keep one can in the fridge while shaping the first batch.
- Scoop about 2 tablespoons of filling onto the wide end of each triangle, fold the edges over, and roll towards the tip.
- Place seam side down on the sheet pan and brush with melted butter or egg wash.
- Bake for 12 to 15 minutes, until deep golden and the filling is hot.
- Let them cool for a couple of minutes before serving.
Notes
These rolls can be made ahead and frozen. Reheat leftovers at 350°F for 8 to 10 minutes or 4 to 6 minutes in an air fryer for optimal texture.