After a single bite, my friend ran to me wanting to know how I made it.

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Baked Chicken Stuffed Crescent Rolls

Introduction

These baked chicken stuffed crescent rolls are the perfect combination of tender chicken, creamy filling, and buttery golden crescent dough. They’re a great option for busy weeknights, parties, or even a cozy weekend meal. The best part? They come together quickly with just a few ingredients, yet taste like a homemade comfort food classic. Pair them with a fresh salad, roasted vegetables, or even a warm bowl of soup for a complete meal.

Ingredients

  • 2 cups cooked chicken (shredded or cubed)
  • 1 can (8 oz) refrigerated crescent rolls
  • 4 oz cream cheese, softened
  • 2 tbsp mayonnaise or sour cream
  • ½ cup shredded cheddar cheese (or mozzarella)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp fresh parsley or chives (optional, chopped)
  • 2 tbsp melted butter (for brushing)

Instructions

  1. Preheat Oven
    Set oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
  2. Prepare Filling
    In a medium bowl, mix cream cheese, mayonnaise (or sour cream), shredded chicken, shredded cheese, garlic powder, onion powder, salt, pepper, and parsley until well combined.
  3. Fill Crescents
    Unroll the crescent roll dough and separate it into 8 triangles. Place about 2 tablespoons of chicken mixture on the wide end of each triangle. Roll up, starting from the wide end, and tuck the sides in to seal.
  4. Bake
    Place rolls seam-side down in the prepared dish. Brush tops with melted butter for extra flavor. Bake for 12–15 minutes, or until golden brown and flaky.
  5. Serve
    Let cool slightly before serving. These are delicious on their own, but you can serve them with ranch dressing, marinara sauce, or even a creamy gravy for dipping.

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to keep them crispy.
  • Freezer: Wrap baked rolls individually in foil or plastic wrap, place in a freezer bag, and store up to 2 months. Reheat straight from frozen at 350°F (175°C) for 20–25 minutes.

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