Cheesy Chicken Crescents (Version imprimable)

Fluffy crescents stuffed with creamy chicken and cheese filling. A breeze to prep and perfect for any gathering or cozy dinner.

# Composition:

→ Dough & Base

01 - 2 cups cooked chicken, diced into small bites or pulled apart into shreds
02 - 2 cans (8 ounces each) crescent roll dough, smooth and flaky

→ Cheesy Filling

03 - 1 cup shredded cheese (mozzarella or cheddar—pick your favorite)
04 - 4 ounces cream cheese, softened for easy mixing

→ Seasonings & Add-ins

05 - 1 teaspoon onion powder
06 - 1 teaspoon garlic powder
07 - Salt and black pepper (adjust the amount to match your taste)
08 - 1/2 cup diced bell peppers or spinach (totally optional)

→ Finishing Touch

09 - 1 large egg, whisked to make those crescents shine

# Étapes de réalisation:

01 - Set your oven to 375°F (190°C) so it's ready to turn these into golden perfection.
02 - Stir the cooked chicken, softened cream cheese, and shredded cheese together in a bowl. Toss in your veggies if you're using them, and flavor with onion powder, garlic powder, salt, and pepper.
03 - Spread out the crescent dough on a flat surface, carefully separating the triangles from each other.
04 - Take a spoonful of the cheesy filling and place it near the wide part of each dough triangle. Gently roll it until it's tightly wrapped, pinching the edges to seal.
05 - Lay each rolled crescent on a baking sheet you've lined with parchment, leaving space between them to grow as they bake.
06 - Coat the tops with the whisked egg—it'll give them a shiny, golden look once baked.
07 - Pop them into the oven for 12–15 minutes, watching until they're flaky and beautifully browned.
08 - Give the crescents a few minutes to cool down a bit, then enjoy while the cheese inside is still gooey.

# Détails supplémentaires:

01 - You can assemble these ahead of time and keep them in the fridge until you're ready to bake.
02 - These are freezer-friendly! When baking from frozen, just increase the cook time by a few extra minutes.
03 - Try switching up the cheese—pepper jack adds spice, or Swiss can bring in a different flavor.

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