Ingredients:
1 (8-count) can refrigerated crescent roll dough
1½ cups cooked chicken (shredded or finely chopped)
½ cup cream cheese, softened
¼ cup sour cream (optional, for creamier filling)
½ cup shredded cheddar cheese (or mozzarella)
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
Optional: chopped green onions, parsley, or cooked bacon bits
Optional: melted butter and breadcrumbs or Parmesan for topping
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the filling: In a bowl, combine the shredded chicken, cream cheese, sour cream (if using), shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined. Stir in optional mix-ins like green onions or bacon, if desired.
- Prepare the rolls: Unroll the crescent dough and separate into 8 triangles.
- Stuff the dough: Place a spoonful of the chicken mixture at the wide end of each triangle. Roll up starting from the wide end, tucking in the sides slightly to seal the filling as you go.
- Place on baking sheet: Arrange the stuffed crescents seam-side down on the prepared sheet.
- Optional topping: Brush with melted butter and sprinkle with breadcrumbs or grated Parmesan.
- Bake for 12–15 minutes, or until golden brown and the dough is cooked through.
- Serve warm with ranch, honey mustard, or a creamy dipping sauce.
Enjoy your meal