Ingredients
1 can (8 count) crescent roll dough
2 cups cooked, shredded chicken (rotisserie works well)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 oz cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/8 tsp pepper
2 tbsp chopped parsley (optional for garnish)
1 tbsp melted butter (for brushing)
Extra shredded cheese for topping (optional)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix shredded chicken, mozzarella, cheddar, cream cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Unroll crescent dough and separate into triangles.
- Place a spoonful of chicken mixture on the wide end of each triangle.
- Roll each triangle from wide end to tip, sealing the filling inside, and place seam-side down on the baking sheet.
- Brush tops with melted butter and sprinkle extra cheese if desired.
- Bake for 12 to 15 minutes, until golden and bubbly.
- Garnish with chopped parsley and serve warm.
Notes
- Make sure to roll the dough tightly and place seam-side down to prevent leaking.
- Can be assembled ahead of time and baked later.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in oven, air fryer, or microwave (microwave may soften texture).
- Freeze after baking and reheat from frozen at 350°F for 10–12 minutes.
- Use low-fat cheese or cream cheese for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 2 rolls
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg
