Cheesy Chicken Crescents (Print Version)
# Ingredients:
→ 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
# Instructions:
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.
# Notes:
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.