Chicken Cheese Rolls (Printable Version)
# What You'll Need:
→ Dough & Base
01 -
2 cups shredded or diced chicken, already cooked and ready to go
02 -
2 cans (8 ounces each) flaky crescent roll dough, straight from the fridge
→ Cheesy Filling
03 -
1 cup of your favorite shredded cheese (cheddar, mozzarella, or both!)
04 -
4 ounces of cream cheese, softened and easy to work with
→ Seasonings & Add-ins
05 -
A pinch of salt and a couple of twists of ground black pepper
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 cup finely chopped spinach or bright bell peppers – optional if you want extra veggies
→ Finishing Touch
09 -
1 large egg, whisked to give your crescents that irresistible shine
# Preparation Steps:
01 -
Turn your oven on and set it to 375°F (190°C). Let it get nice and hot while you prep everything.
02 -
In a large bowl, stir together the cooked chicken, softened cream cheese, and shredded cheese. Add the garlic powder, onion powder, salt, and pepper. Toss in the optional veggies if you're feeling fancy and mix until smooth.
03 -
Spread out your crescent roll dough on a flat surface. Pull them apart into triangles so you’re ready to assemble.
04 -
Grab a triangle and plop a spoonful of filling at the wide end. Roll it up carefully, starting at the thick end, and make sure the edges are snug so nothing leaks out.
05 -
Place your crescent pieces on a baking sheet covered with parchment or a silicone mat, leaving a bit of space between each one so they bake evenly.
06 -
Using your pastry brush, coat the tops of each crescent with your beaten egg. This will make them look shiny and golden when they're done.
07 -
Pop your tray into the oven for 12-15 minutes. They're done when they’re puffed up and golden all over.
08 -
Take them out of the oven and let them rest for a couple of minutes. They’re best enjoyed warm, gooey, and fresh!
# Additional Tips:
01 -
You can make these ahead and keep them in the fridge until it's time to bake.
02 -
They freeze great! Add a little extra baking time if cooking straight from frozen.
03 -
Try switching up the cheese – pepper jack spices things up, while Swiss has a nutty twist.