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Cheesy Chicken Crescent Rolls

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Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Skill Level: Beginner | Yield: 8 rolls | Calories per roll: ~315 kcal

There’s something undeniably comforting about the combination of tender chicken, melted cheese, and buttery, flaky pastry. These Cheesy Chicken Crescent Rolls are the epitome of easy, crowd-pleasing comfort food. Perfect for a quick weeknight dinner, a satisfying lunch, or even as a party appetizer, they come together in just over 30 minutes with minimal fuss. The creamy, savory filling wrapped in a golden-brown crescent crust is guaranteed to be a hit with both kids and adults alike. Let’s turn simple ingredients into a deliciously cozy meal.

Ingredients

For the Filling:

  • 2 cups cooked chicken breast, shredded or finely diced (about 2 large breasts; rotisserie chicken works perfectly!)

  • 4 oz (113g) cream cheese, softened to room temperature

  • 1 cup shredded cheddar cheese

  • ⅓ cup cooked bacon, crumbled (about 4 slices, optional but recommended)

  • 2 green onions, finely sliced

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon smoked paprika

  • Salt and freshly ground black pepper, to taste

For Assembly:

  • 1 (8-count) tube refrigerated crescent roll dough

  • 1 tablespoon melted butter, for brushing

  • 1 tablespoon grated Parmesan cheese

  • ½ teaspoon dried parsley flakes

Equipment

  • Mixing bowls

  • Baking sheet

  • Parchment paper or silicone baking mat

  • Pastry brush

Instructions

1. Prepare the Filling (10 minutes)

In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, bacon, green onions, garlic powder, onion powder, and smoked paprika. Stir until well blended and creamy. Gently fold in the cooked chicken until it is evenly coated with the cheese mixture. Season with a pinch of salt and pepper to taste. Set aside while you prepare the dough.

2. Assemble the Rolls (7 minutes)

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
Spoon a generous 3 tablespoons of the chicken mixture onto the wider end of each dough triangle. Gently shape the filling into a log.
Starting at the wide end, carefully roll each triangle up around the filling, tucking in the sides as you go to fully enclose the filling. Place each roll on the prepared baking sheet, point-side down, ensuring they are spaced about 2 inches apart.

3. Bake to Golden Perfection (15 minutes)

Lightly brush the top of each roll with the melted butter. Sprinkle with the grated Parmesan and dried parsley.
Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are puffed and a deep, golden brown. The filling will be hot and bubbly.

4. Serve and Enjoy!

Remove from the oven and let the rolls cool on the baking sheet for 5 minutes before serving. This allows the creamy filling to set slightly, making them easier to handle.
Serve warm, perhaps with a side salad, a bowl of soup, or a dipping sauce like ranch or honey mustard.

Chef’s Notes & Variations

  • Make Ahead: The filling can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. Assemble and bake just before serving.

  • Vegetable Boost: Add ¼ cup of finely diced bell peppers or thawed and drained frozen spinach to the filling for extra nutrients.

  • Spice It Up: Incorporate a diced jalapeño or ½ teaspoon of chipotle powder into the filling for a smoky kick.

  • Leftovers: Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for best texture.

Nutrition Information (Per 1 Roll)

  • Calories: 315 kcal

  • Total Fat: 21g | Saturated Fat: 9g

  • Cholesterol: 65mg

  • Sodium: 550mg

  • Total Carbohydrates: 15g | Dietary Fiber: 0g | Sugars: 3g

  • Protein: 18g

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