Chicken Stuffed Crescent Rolls
Shredded chicken, cream cheese, and cheddar rolled in flaky crescent dough and baked until golden.
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.
Notes
Substitutions: Use shredded turkey or ham, and crescent dough sheets cut into 16 rectangles.
Tips: Keep the dough cold and do not overfill the triangles.
Storage: Refrigerate for up to 3 days and reheat in an oven set to 350 degrees F until 165 degrees F. Freeze unbaked rolls for up to 2 months.