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Chicken Stuffed Crescent Rolls

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Enjoy the perfect combination of tender chicken, creamy cheeses, and savory seasonings with these Chicken Stuffed Crescent Rolls. Quick to make and packed with flavor, these rolls are a versatile meal option that works as a main course, appetizer, or snack. Ideal for busy weeknights or any occasion!

Ingredients

  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 cup cooked chicken, shredded or diced
  • 1/2 cup shredded cheese (cheddar, mozzarella, or your preferred variety)
  • 1/4 cup cream cheese, softened
  • 1/4 cup diced bell peppers (red, green, or yellow)
  • 1/4 cup diced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • Optional: paprika, chili powder, cayenne pepper

Instructions

  • Preheat the Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  • Prepare the Filling: In a mixing bowl, combine chicken, shredded cheese, cream cheese, bell peppers, onion, garlic powder, parsley, salt, and pepper. Mix until well combined.
  • Assemble the Rolls: Unroll the crescent dough and separate it into triangles. Place a spoonful of the filling onto the wide end of each triangle. Roll up the dough, starting from the wide end and tucking in the sides.
  • Bake: Place rolls on the prepared baking sheet, spacing them apart. Optionally, brush the tops with melted butter and sprinkle with extra cheese or herbs. Bake for 10-12 minutes or until golden brown.
  • Serve: Allow rolls to cool slightly before serving.

Notes

  • Storage: Refrigerate leftover rolls in an airtight container for up to 3-4 days.
  • Reheating: To reheat, bake at 350°F (175°C) for 5-7 minutes, or until warmed through.
  • Variations: Add a Mediterranean twist with diced tomatoes, olives, and feta, or spice things up with jalapeños or cayenne pepper.
  • Healthier Option: Use reduced-fat cream cheese and cheese, and add more veggies like spinach or broccoli.