Baked Chicken Stuffed Crescent Rolls

 

Baked Chicken Stuffed Crescent Rolls 

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Ingredients:

• 2 cups (about 250g) cooked shredded chicken (rotisserie chicken works great)
• 1 can (8 oz) refrigerated crescent roll dough (8 pieces)
• 4 oz (½ cup) cream cheese, softened
• ½ cup shredded cheddar cheese (or mozzarella)
• ¼ cup chopped green onions (optional)
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp melted butter (for brushing)
• 1 tsp dried parsley (for garnish, optional)

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Instructions:

1. Preheat the oven:

   • Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

2. Prepare the filling:

   • In a bowl, mix the shredded chicken, cream cheese, shredded cheddar cheese, green onions, garlic powder, onion powder, salt, and black pepper. Stir until well combined.

3. Assemble the crescent rolls:

   • Unroll the crescent dough and separate it into triangles.
   • Place a spoonful of the chicken mixture on the wide end of each triangle.
   • Roll up the dough, starting from the wide end and tucking the filling inside as you go. Place seam-side down on the baking sheet.

4. Bake the rolls:

   • Brush the tops with melted butter and sprinkle with dried parsley if desired.
   • Bake for 12-15 minutes, or until golden brown and puffed.

5. Serve:

   • Let the rolls cool slightly before serving. Enjoy warm with dipping sauces like ranch, honey mustard, or marinara.

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Tips:

• Add cooked bacon bits for extra flavor.
• Substitute cream cheese with Greek yogurt for a lighter version.
• Store leftovers in an airtight container and reheat in the oven for crispiness.

Would you like a variation, such as a buffalo chicken or spinach and cheese filling