These cheesy chicken crescent rolls combine tender shredded chicken, cheddar, and cream cheese in golden, flaky crescent dough. Made with refrigerated crescent rolls and cooked chicken, they’re a simple option for lunch, party appetizers, or a quick dinner served with a salad.
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: About 25 minutes
Yield: 8 rolls
Ingredients
- 1 can (8 ounces) refrigerated crescent roll dough, containing 8 rolls
- 1 cup cooked, shredded chicken
- ½ cup shredded cheddar cheese
- ¼ cup cream cheese, softened
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional)
How to Make Cheesy Chicken Crescent Rolls
- Preheat the oven. Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the filling. In a medium bowl, stir together the chicken, cheddar, cream cheese, garlic powder, and onion powder until evenly combined. Season with salt and pepper.
- Fill the dough. Unroll the crescent dough and separate it into 8 triangles. Divide the chicken mixture evenly among them, placing the filling near the wide end of each triangle.
- Roll and arrange. Starting at the wide end, gently roll each triangle toward the tip, keeping the filling tucked inside. Place the rolls on the prepared baking sheet with the tips underneath, leaving space between them.
- Bake. Bake for 12–15 minutes, or until golden brown and the dough is cooked through. Check the dough packaging, as baking times may vary by brand.
- Serve. Let the rolls cool for a few minutes. Sprinkle with fresh parsley, if desired, and serve warm.
Tips for the Best Results
- Shred the chicken finely so the filling is easier to distribute.
- Soften the cream cheese before mixing for a smooth, evenly combined filling.
- Avoid overfilling the rolls, and keep the dough chilled until you’re ready to assemble.
- Serve with a green salad or roasted vegetables for a simple meal.
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