These chicken stuffed crescent rolls wrap a creamy mixture of shredded chicken, cream cheese, cheddar, and green onion in flaky, buttery dough that bakes up golden in about 25 minutes.
The filling comes together in one bowl with no cooking, and a rotisserie chicken or leftover roast chicken makes it even faster. They are handheld, simple to make ahead, and just as good warm as they are at room temperature.
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Why This Chicken Stuffed Crescent Rolls Recipe Works
Softened cream cheese is the glue in the filling. It binds the chicken and cheddar into a spreadable mixture that stays creamy and does not leak out as the rolls bake.
Refrigerated crescent dough bakes in minutes and puffs into light, flaky layers. Because the dough is already seasoned with salt, the filling only needs garlic powder and pepper to taste balanced.
Rolling from the wide end to the point seals the filling inside and gives each roll its familiar curve. A short bake at 375 degrees F browns the tops without drying out the center.
Ingredients for Chicken Stuffed Crescent Rolls
- 2 cans (8 ounces each) refrigerated crescent dinner roll dough
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter, melted, for brushing
Crescent dough. Look for the cans of refrigerated crescent dinner roll dough, which contain 8 triangles each. Keep it cold until you are ready to fill it, since warm dough gets sticky and tears.
Cooked chicken. Shred rotisserie chicken, leftover roast chicken, or poached breasts. Chop the pieces fairly small so the filling spreads evenly.
Cream cheese. Use a full fat block softened at room temperature for about 30 minutes. Whipped or low fat cream cheese makes the filling too loose.
Cheddar. Sharp cheddar adds flavor, and shredding it fresh helps it melt smoothly.
Green onions and garlic powder. The green onions add a mild bite and a little color. Garlic powder blends in evenly without leaving raw garlic pieces.
How to Make Chicken Stuffed Crescent Rolls
1. Prep the oven and pan Heat the oven to 375 degrees F and line a large baking sheet with parchment paper.
2. Mix the filling Stir the chicken, cream cheese, cheddar, green onions, garlic powder, and pepper in a bowl until evenly combined and spreadable.
3. Shape the triangles Unroll the dough from both cans and separate it into 16 triangles.
4. Fill and roll Place about 3 tablespoons of filling near the wide end of each triangle, then roll up toward the point and tuck the tip underneath.
5. Brush and bake Place the rolls on the pan with space between them, brush with melted butter, and bake for 12 to 15 minutes, until deep golden brown.
6. Cool briefly Let the rolls stand for 5 minutes. The filling is very hot, so cool them before serving.
How to Serve Chicken Stuffed Crescent Rolls
Serve the rolls warm with ranch or barbecue sauce for dipping. For a full dinner, pair them with a Italian house salad and a side of creamy Yukon Gold mashed potatoes. They also work on a snack table next to white queso dip and a plate of air fryer broccoli with Parmesan.
How to Store and Reheat Chicken Stuffed Crescent Rolls
Refrigerate cooled rolls in an airtight container for up to 3 days. Reheat in an oven set to 350 degrees F for 8 to 10 minutes, until they reach 165 degrees F in the center. Unbaked rolls can be frozen on a tray, then bagged and kept for up to 2 months, and baked from frozen with a few extra minutes.
Tips and Variations for Chicken Stuffed Crescent Rolls
Chill the filling. Cold filling is firmer and easier to scoop, so it stays neat when you roll.
Do not overfill. Three tablespoons is plenty. Too much filling pushes out the seam while baking.
Seal the seams. Pinch the edges closed and tuck the tip beneath the roll so they stay shut.
Brush with butter. A light coat of melted butter gives a shiny, golden crust. Add garlic powder or Italian seasoning on top for more flavor.
Use another protein. Shredded turkey, ham, or cooked bacon crumbles all pair well with the same filling.
Add a little heat. Stir in diced jalapeno or a spoonful of hot sauce for a spicy version.
Skip the raw dough. Do not taste the unbaked dough, since it contains uncooked flour.
Reheat to temperature. Leftovers should reach 165 degrees F. This University of Minnesota Extension guide to storing leftovers explains the basics.
Frequently Asked Questions About Chicken Stuffed Crescent Rolls
Can I make chicken stuffed crescent rolls ahead of time?
Yes. Fill and roll them, cover the pan, and refrigerate for up to 8 hours before baking. You can also freeze them unbaked for up to 2 months.
How do I keep chicken stuffed crescent rolls from leaking?
Use a modest scoop of filling, leave a small border, and tuck the point underneath. Bake on parchment so any drips do not stick.
What can I serve with chicken stuffed crescent rolls?
Ranch for dipping, a green salad, mashed potatoes, or roasted vegetables all work well.
Can I use canned chicken?
Yes. Drain two 10 ounce cans well, which gives about 2 cups, and pat the chicken dry so the filling does not turn watery.
Can I use crescent dough sheets?
Yes. Unroll the sheet, cut it into 16 rectangles, and fill and roll each one. Bake for the same time until golden.
Chicken Stuffed Crescent Rolls
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- 2 can refrigerated crescent dinner roll dough 8 ounces each
- 2 cup cooked chicken shredded
- 8 oz cream cheese softened
- ½ cup shredded cheddar cheese
- ¼ cup green onions thinly sliced
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp unsalted butter melted, for brushing
Instructions
Cooking
- Mix the filling. Combine the chicken, cream cheese, cheddar, green onions, garlic powder, and pepper until creamy.
- Cut the dough. Open both cans on parchment and separate the 16 triangles.
- Roll them up. Add about 3 tablespoons of filling to each wide end and roll toward the tip.
- Bake golden. Brush with butter and bake at 375 degrees F for 12 to 15 minutes until deep golden.
- Cool slightly. Rest 5 minutes before serving since the centers are hot.
