Chicken Cheese Rolls (Print Version)
# Ingredients:
→ Dough and Base
01 -
2 cups cooked chicken, cut into small pieces or shredded for easy filling
02 -
2 cans (8 ounces each) refrigerated crescent rolls, your buttery sheet
→ The Cheesy Mix
03 -
1 cup shredded cheese (cheddar, mozzarella, or your favorite option)
04 -
4 ounces cream cheese, softened for easy mixing
→ Seasoning and Extras
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
Salt and black pepper to taste
08 -
1/2 cup chopped spinach or diced bell peppers (totally optional)
→ Final Touches
09 -
1 large egg, whipped for a shiny golden finish
# Instructions:
01 -
Kick things off by setting your oven to 375°F (190°C), so it's ready for perfect baking.
02 -
Use a bowl to mix your chopped chicken, softened cream cheese, shredded cheese, and any optional veggies. Sprinkle in onion powder, garlic powder, plus a pinch of salt and pepper. Stir until it's all blended.
03 -
Lay out your crescent roll dough on a clean surface and separate it into the pre-cut triangle shapes.
04 -
Spoon a nice dollop of the cheesy filling onto the widest part of each triangle. Roll it up snugly, pinching the edges to seal in the goodies.
05 -
Place the rolled crescents onto a parchment-lined baking sheet, making sure to leave space for them to puff up during baking.
06 -
Brush each crescent with the beaten egg to give them that irresistible golden look.
07 -
Pop the tray into the oven for 12-15 minutes. They're done when puffed and golden brown.
08 -
Let them cool for a minute or two, then serve while still warm and melty.
# Notes:
01 -
Make these ahead of time and store in the fridge until you're ready to bake.
02 -
Freeze uncooked crescents for later, then just bake a little longer when ready to eat.
03 -
Try experimenting with cheese—pepper jack adds spice, or use Swiss for nutty vibes.