Cheesy Chicken Rolls (Print Version)
# Ingredients:
→ Base & Dough
01 -
2 cups shredded or chopped cooked chicken, ready for filling
02 -
2 packages (8 oz each) of refrigerated crescent dough, soft and flaky
→ Cheesy Mix
03 -
1 cup of your favorite shredded cheese (go for cheddar or mozzarella!)
04 -
4 oz of softened cream cheese, perfectly smooth for mixing
→ Extra Flavor
05 -
1 teaspoon each of garlic powder and onion powder for seasoning
06 -
1/2 cup diced bell peppers or chopped spinach (optional for extra color)
07 -
A pinch of salt and a sprinkle of black pepper to suit your taste
→ Finishing Touch
08 -
1 large egg, beaten lightly for a glossy golden coat
# Instructions:
01 -
Set your oven to 375°F (190°C) and get it ready for baking these yummy crescents.
02 -
In a bowl, stir together the cream cheese, chicken, and shredded cheese. Toss in the veggies if you're using them and season with salt, pepper, and the garlic and onion powders for flavor.
03 -
Roll out the crescent dough gently on your work surface, separating the triangles as you go.
04 -
Place about a tablespoon of the filling on the widest part of each triangle. Roll them up snugly, sealing the edges so nothing leaks out.
05 -
Place each filled crescent on a parchment-covered baking sheet, spreading them out to give space for puffing up.
06 -
Coat each crescent with the whisked egg to give it that lovely golden finish when baked.
07 -
Pop them in the oven for about 12-15 minutes until the crescents turn golden and perfectly fluffy.
08 -
Let them sit for a couple of minutes to cool just a bit. Serve warm while the cheese is gooey and delicious.
# Notes:
01 -
Make ahead and keep in the fridge until baking time for convenience.
02 -
If frozen, bake straight from the freezer with a slight increase in bake time.
03 -
Mix things up with your cheeses! Pepper jack for some heat or Swiss for a nutty taste.