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Cheesy Chicken Crescent Rolls

Cheesy chicken crescent rolls with a creamy chicken-and-cheese filling wrapped in flaky crescent dough. Baked until golden brown, then finished with butter sheen and a parsley sprinkle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Cheesy chicken crescent rolls filling
  • 2 cup cooked shredded chicken
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 0.25 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
Crescent roll dough and finishing
  • 2 can (8 oz) refrigerated crescent roll dough
  • 2 tbsp butter, melted
  • 1 tbsp chopped parsley

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F (190°C). The oven should be fully heated before baking so the rolls puff and brown evenly.
  2. Line a baking sheet with parchment paper. This prevents sticking and helps the bottoms stay crisp.
Make the filling
  1. In a bowl, combine cooked shredded chicken, cream cheese, shredded cheddar cheese, sour cream, garlic powder, onion powder, and black pepper. Stir until the mixture is evenly creamy with no dry pockets.
Assemble the rolls
  1. Separate crescent roll dough into triangles. Work with one can at a time so the dough stays easy to handle.
  2. Place 2 tablespoons of filling on the wide end of each triangle. Keep the filling centered so it rolls up neatly.
  3. Roll up each triangle tightly, enclosing the filling. Pinch the seam gently so the filling doesn’t leak during baking.
  4. Arrange the rolled crescents on the prepared baking sheet. Leave a little space between them for airflow and even browning.
  5. Brush the tops with melted butter. The butter helps create a golden, lightly glossy finish.
Bake and serve
  1. Bake at 375°F (190°C) for 12–15 minutes until golden brown. The rolls are ready when the dough looks set and the edges are browned.
  2. Sprinkle the rolls with chopped parsley and serve warm. The parsley adds a fresh herby finish right before eating.

Notes

For smoother filling, let the cream cheese sit out until soft, then mix thoroughly so it melts into the chicken. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp. Freezing is not recommended because crescent dough can soften after thawing. For a lighter option, use reduced-fat cream cheese and sour cream and keep the rest the same.