Baked Chicken Crescent Rolls
Buttery crescent rolls filled with creamy, shredded chicken, cheddar cheese, and green onions, baked to golden perfection. Perfect for dinner, appetizers, or easy meal prep.
Equipment
- 1 oven
- 1 baking sheet lined with parchment paper
- 1 large bowl
Ingredients
- 1 package crescent roll dough 8 rolls
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley optional
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, cheddar cheese, mayonnaise, green onions, garlic powder, and black pepper.
- Unroll the crescent roll dough and separate into 8 triangles.
- Spoon 2 to 3 tablespoons of chicken mixture onto the wide end of each triangle.
- Roll each crescent from the wide end to the point, tucking edges to seal the filling.
- Place rolls on the prepared baking sheet and sprinkle with Parmesan cheese.
- Bake rolls for 12 to 15 minutes or until golden brown.
- Remove from oven, top with fresh parsley if desired, and let cool 2 to 3 minutes before serving.
Notes
- Use rotisserie chicken for best flavor and moisture.
- Brush tops with butter or egg wash for golden color.
- Add ranch seasoning to the filling for extra taste.
- Assemble ahead and refrigerate rolls up to 24 hours before baking.
- Freeze baked rolls and reheat at 350°F for 15 to 20 minutes.