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Cheesy Chicken Crescent Roll Recipe

cheesy chicken crescent rolls - featured image

Buttery crescent dough wraps around a creamy, cheesy chicken filling for a quick, family-friendly dinner that’s ready in under 30 minutes. Perfect for busy weeknights, potlucks, or using up leftover chicken.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup mayonnaise or plain Greek yogurt
  • 2 green onions, finely sliced (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 2 tbsp melted butter
  • 1/2 cup shredded cheddar cheese (optional, for topping)
  • 1/2 tsp dried parsley or Italian seasoning (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, combine cooked chicken, softened cream cheese, shredded cheddar, mayonnaise or Greek yogurt, green onions, garlic powder, onion powder, salt, and pepper. Mix until creamy and well-blended.
  3. Open both cans of crescent rolls and separate the dough into 16 triangles.
  4. Spoon about 2 tablespoons of the chicken mixture onto the wide end of each dough triangle.
  5. Roll up each triangle from the wide end toward the tip, tucking in the filling as you go. Place rolls, point side down, on the prepared baking sheet.
  6. Brush the tops of the rolls with melted butter. Sprinkle with extra shredded cheese and dried parsley or Italian seasoning, if desired.
  7. Bake for 15-18 minutes, until golden brown and the cheese is bubbly.
  8. Let the rolls cool for 5 minutes on the pan before serving.

Notes

Don’t overfill the rolls to prevent bursting. Pinch seams tightly to keep cheese inside. Use room-temperature ingredients for a smoother filling. For gluten-free or dairy-free versions, substitute appropriate dough and cheese. Leftovers reheat well in the oven or microwave.

Nutrition

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