Irresistible Chicken Stuffed Crescent Rolls
Flaky crescent rolls stuffed with a creamy, savory chicken filling—perfect as a quick meal, appetizer, or snack.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Brush for egg wash
Ingredients
For the Filling
- 2 cups cooked shredded chicken
- 4 oz cream cheese softened
- 1/2 cup shredded cheddar cheese
- 2 green onions finely chopped
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- to taste salt and black pepper
For the Rolls
- 2 tubes refrigerated crescent roll dough
- 1 large egg for egg wash
- 1 tbsp water
- optional sesame seeds or everything bagel seasoning for topping
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, green onions, garlic powder, thyme, salt, and black pepper. Mix until well combined.
- Unroll crescent roll dough and separate into individual triangles.
- Place about 2 tablespoons of the chicken filling at the wide end of each triangle.
- Carefully roll the triangle from the wide end to the point, tucking in the sides slightly to prevent the filling from leaking.
- Arrange rolls on the prepared baking sheet, spacing them apart.
- Whisk the egg with water and brush over the tops of the rolls.
- Sprinkle with sesame seeds or everything bagel seasoning if desired.
- Bake for 12-15 minutes, or until golden brown and crispy.
- Let cool for 5 minutes before serving.
Notes
These rolls are perfect for dipping in ranch, marinara, or honey mustard. Store leftovers in an airtight container in the fridge for up to 4 days.