Description
Buttery crescents stuffed with creamy chicken and melty cheese. These handheld bundles of joy will make you the dinner hero in just 30 minutes flat.
Ingredients
Scale
- 2 cups cooked chicken, finely shredded (about 2 medium chicken breasts)
- 4 oz (115g) cream cheese, softened at room temperature
- 1 cup (120g) shredded cheddar cheese, plus extra for topping
- 2 tablespoons (30g) sour cream
- 2 tablespoons fresh chives, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cans (8 oz/226g each) refrigerated crescent roll dough (16 triangles total)
- 2 tablespoons (28g) butter, melted
- ½ teaspoon Italian seasoning (optional for topping)
Instructions
- In a medium bowl, combine shredded chicken, softened cream cheese, cheddar cheese, sour cream, chives, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll crescent dough and separate into triangles.
- Place about 2 tablespoons of chicken mixture on the wide end of each crescent triangle, leaving a ½-inch border.
- Roll up each crescent, starting from the wide end and rolling toward the pointed end. Tuck the pointed end underneath.
- Place rolls on prepared baking sheet, spacing them 2 inches apart. Brush tops with melted butter and sprinkle with additional cheese and Italian seasoning if desired.
- Bake for 11-13 minutes until golden brown. Allow to cool for 5 minutes before serving.