Ingredients
- Refrigerated Crescent Roll Dough: 2 cans (8 ounces each) of original crescent rolls (like Pillsbury™). This will yield 16 rolls.
- Cooked Chicken: 2 cups, finely diced or shredded. Rotisserie chicken works wonderfully here for convenience, but any leftover cooked chicken will do. Ensure it’s unseasoned or lightly seasoned.
- Cream Cheese: 8 ounces (1 block), softened to room temperature. Full-fat cream cheese is recommended for the creamiest texture and richest flavor.
- Shredded Cheddar Cheese: 1/2 cup (or a blend like Colby Jack). This adds an extra layer of cheesy goodness and a lovely melt.
- Green Onions (Scallions): 1/4 cup, finely chopped (both green and white parts). These add a mild, fresh oniony bite.
- Garlic Powder: 1 teaspoon. For that essential savory, aromatic depth.
- Onion Powder: 1/2 teaspoon. Complements the garlic and enhances the overall savory profile.
- Dried Parsley: 1 teaspoon (or 1 tablespoon fresh, chopped). Adds a touch of color and subtle herby notes.
- Salt: 1/2 teaspoon, or to taste. Adjust based on the saltiness of your chicken and cheese.
- Black Pepper: 1/4 teaspoon, or to taste. For a little kick.
- Egg (optional, for egg wash): 1 large egg, beaten with 1 tablespoon of water. This will give your crescent rolls a beautiful golden-brown, shiny finish.
- Milk or Chicken Broth (optional): 1-2 tablespoons, only if your cream cheese mixture seems too thick to spread easily.
Instructions
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. If you don’t have parchment paper, you can lightly grease the baking sheet.
- Cook and Shred/Dice Chicken (if not using pre-cooked):
- If you’re not using rotisserie or leftover chicken, cook about 1 pound of boneless, skinless chicken breasts or thighs. You can boil, bake, or pan-sear them until cooked through.
- Allow the chicken to cool slightly, then shred it finely using two forks or dice it into small, uniform pieces (about 1/4 to 1/2 inch). You want the pieces small enough to fit comfortably within the crescent rolls without tearing the dough.
- Prepare the Creamy Chicken Filling:
- In a medium-sized mixing bowl, combine the softened cream cheese, shredded or diced cooked chicken, shredded cheddar cheese, finely chopped green onions, garlic powder, onion powder, dried parsley, salt, and black pepper.
- Mix thoroughly with a sturdy spoon or spatula until all ingredients are well combined and the mixture is creamy. If the mixture seems overly thick and difficult to spread, you can stir in a tablespoon of milk or chicken broth to reach a more manageable consistency. Taste the filling at this point and adjust seasonings if necessary. Remember, the crescent dough itself isn’t heavily seasoned, so a flavorful filling is key.
- Assemble the Crescent Rolls:
- Carefully open one can of crescent roll dough. Unroll the dough onto a clean, lightly floured work surface (or directly onto the parchment paper if you prefer minimal cleanup).
- Separate the dough into 8 triangles along the perforated lines.
- Take one triangle of dough. If needed, gently stretch it slightly to make it a bit wider and longer, especially at the wide end.
- Spoon approximately 2 tablespoons of the chicken and cream cheese filling onto the wide end of the crescent dough triangle. Be mindful not to overfill, as this can cause the filling to ooze out during baking and make rolling difficult. Spread the filling slightly, leaving a small border around the edges.
- Starting from the wide, filled end, carefully roll the dough up towards the pointed tip. Try to roll it snugly but not too tightly to allow for expansion during baking.
- Place the rolled-up crescent onto the prepared baking sheet, with the pointed tip tucked underneath to prevent it from unrolling.
- Repeat this process with the remaining 7 triangles from the first can, and then with all 8 triangles from the second can, until all the filling and dough are used. Arrange the rolls on the baking sheet, leaving about 1-2 inches of space between them to allow for even baking and browning.
- Apply Egg Wash (Optional but Recommended):
- If using, whisk the large egg with 1 tablespoon of water in a small bowl until well combined.
- Lightly brush the tops of each crescent roll with the egg wash. This step is optional but highly recommended as it gives the rolls a beautiful, glossy, golden-brown finish and helps them crisp up nicely.
- Bake to Golden Perfection:
- Place the baking sheet in the preheated oven.
- Bake for 12-15 minutes, or until the crescent rolls are a deep golden brown, puffed up, and the filling is hot and bubbly (you might see a tiny bit peeking out, which is perfectly fine). Keep an eye on them during the last few minutes of baking, as oven temperatures can vary.
- Cool Slightly and Serve:
- Once baked, carefully remove the baking sheet from the oven.
- Let the chicken stuffed crescent rolls cool on the baking sheet for at least 5-10 minutes before serving. The filling will be extremely hot right out of the oven. This cooling period also helps them set up a bit.
- Serve warm and enjoy the delightful combination of flaky pastry and creamy, savory chicken filling!
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450
- Sugar: 5-8g
- Sodium: 600-800mg
- Fat: 20-28g
- Saturated Fat: 10-15g
- Carbohydrates: 20-25g
- Fiber: <1-2g
- Protein: 15-20g
- Cholesterol: 60-80mg