Description

This quick and delicious recipe features flaky crescent rolls stuffed with a creamy chicken filling, making it the perfect weeknight dinner or appetizer. Serve with a side salad or your favorite dipping sauce for a complete meal!

Ingredients

Units Scale

2 cups cooked chicken, shredded
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2 (8 oz) cans refrigerated crescent roll dough
2 tbsp melted butter (optional, for brushing)
1/2 tsp dried parsley (optional, for garnish)

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Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Unroll the crescent roll dough and separate into individual triangles.
Place a spoonful of the chicken mixture onto the wider end of each crescent roll. Roll up the dough, starting from the wide end and sealing the edges as much as possible to prevent filling from leaking.
Place the rolled crescent rolls on the prepared baking sheet. Brush with melted butter and sprinkle with dried parsley if desired.
Bake for 12–15 minutes, or until the crescent rolls are golden brown and cooked through.
Remove from the oven and let cool slightly before serving.

Notes

You can use rotisserie chicken for convenience.
Add chopped green onions or diced bell peppers to the filling for extra flavor.
Serve with ranch dressing, honey mustard, or marinara sauce for dipping.