Cheesy Chicken Crescent Rolls

Why You’ll Love This Recipe

I love how simple and fast these are to make, yet they feel like a real treat. The combo of cream cheese and cheddar makes the filling rich and gooey, while garlic and herbs bring out the flavor. Using store-bought crescent dough saves so much time, and the result is still fresh and homemade. These are great for picky eaters, game-day snacks, or even as a creative way to use up leftover chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can refrigerated crescent roll dough (8 oz)

• 2 cups cooked chicken breasts, cubed

• 1 cup shredded cheddar cheese

• ½ cup cream cheese, softened

• 1 teaspoon garlic powder

• 1 teaspoon dried parsley

• Salt and pepper, to taste

• 1 egg, beaten (for egg wash)

Directions

Step 1: Preheat and Prep
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Dough
I unroll the crescent dough and separate it into 8 triangles, laying them out flat on the baking sheet.

Step 3: Make the Filling
In a medium bowl, I mix the cubed cooked chicken with shredded cheddar, softened cream cheese, garlic powder, dried parsley, salt, and pepper. I stir until everything is evenly combined and creamy.

Step 4: Assemble the Rolls
I place a spoonful of the chicken mixture at the wide end of each crescent triangle, then roll them up, starting from the wide end and tucking in the filling as I go.

Step 5: Egg Wash
I brush each roll lightly with the beaten egg to help them get that beautiful golden finish in the oven.

Step 6: Bake
I bake the rolls for 12 to 15 minutes, or until they’re golden brown and the filling is hot. I serve them warm, straight out of the oven.

Servings and timing

This recipe makes 8 servings and takes about 25 minutes from start to finish—just a few minutes of prep and 12–15 minutes in the oven.

Variations

• Spicy Kick: I add a dash of hot sauce or chopped jalapeños to the filling for extra heat.

• Different Cheeses: I mix in mozzarella or pepper jack for a new flavor profile.

• Add Veggies: I sometimes add chopped spinach, green onions, or sautéed mushrooms to the mix.

• BBQ Style: I swap cream cheese for a little BBQ sauce and use smoked cheddar for a barbecue chicken version.

• Buffalo Twist: A tablespoon of buffalo sauce and a sprinkle of blue cheese gives it a bold, tangy spin.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 8–10 minutes to keep the crust crispy. They can also be reheated in the air fryer. Microwaving works too, though the rolls might lose a bit of their crispness.

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. I just make sure to drain it well and shred it before mixing with the cheeses.

Can I make these ahead of time?

I often assemble the rolls ahead and store them in the fridge (uncooked) for up to a day. When I’m ready, I just brush them with egg and bake as usual.

Can I freeze them?

Yes, once baked and cooled, I freeze them in a sealed container. To reheat, I bake them straight from frozen at 350°F until warmed through.

What kind of crescent dough works best?

I use regular refrigerated crescent rolls, but I’ve also used crescent dough sheets and just cut them into triangles myself.

What dips go well with these?

They’re great with ranch, honey mustard, or marinara sauce. For extra flavor, I sometimes dip them in buffalo sauce or garlic butter.

Conclusion

Cheesy Chicken Crescent Rolls are one of those simple recipes that I can count on to deliver big comfort with minimal effort. The creamy, savory filling wrapped in buttery, flaky dough makes every bite satisfying and crowd-pleasing. Whether it’s a busy night or a casual gathering, these rolls always hit the spot.

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