CHICKEN CRESCENT ROLLS – Crispy, flaky crescents filled with chicken and veggies in a cream cheese mixture.
Chicken Crescent Rolls are one of those dishes that my girls will cheer for when they hear that’s what’s for dinner. They’re fun and so simple to make.
I love how quick they are to make up, and the bake time allows for me to prepare any side dishes I have planned. The rolls can also be prepared earlier in the day and stored in the fridge until it’s time to put them in the oven.
Chicken Crescent Rolls are a great way to use up leftover chicken you might have. You could also change out the celery and red bell pepper for whatever you have on hand. I generally prefer something with a little crunch.
The rolls store well in the fridge for a few days and warmed up in the microwave. They won’t be as pretty, but they’ll be just as tasty.
Here’s what you need to make Chicken Crescent Rolls…
- Cream cheese
- Celery
- Red bell pepper
- Chicken
- Salt
- Pepper
- Garlic powder
- Refrigerated crescent rolls
- Butter
- Bread crumbs
Chicken Crescent Rolls
CHICKEN CRESCENT ROLLS - Crispy, flaky crescents filled with chicken and veggies in a cream cheese mixture.
Ingredients
- 5 ounces cream cheese, at room temperature
- 6 tablespoons celery, diced
- 1/2 red bell pepper, diced
- 3-4 cups cooked chicken, diced
- Sprinkle of salt
- Sprinkle of pepper
- Sprinkle of garlic powder
- 2 cans refrigerated crescent rolls
- 1/2 cup butter, melted
- 1/2 cup bread crumbs
Instructions
- Preheat oven to 375.
- In a stand mixer, combine the cream cheese, celery, red bell pepper, chicken, salt, pepper, and garlic powder. Set aside.
- Unroll the crescent dough. Seperate into the precut triangles (there should be 16).
- To make the crescent pockets, take two triangles of dough and arrange facing in opposite directions (making a neat rectangle). Overlap the two pieces slightly along the center, and press to secure.
- Repeat until you have eight neat rectangles.
- Roll out the crescent pockets to thin them a bit.
- Portion out the cream cheese mixture onto the eight crescent pockets.
- Fold up the corners on each pocket, careful to seal up all the edges. The dough can overlap quite a bit on the top.
- Dip the tops of the pockets (the side with the thickest dough) in the melted butter, then into the bread crumbs, and place breaded-side up on a baking sheet.
- Bake for 15-20 minutes, until golden brown.
- Remove and let them cool for 5 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 842Total Fat: 55gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 272mgSodium: 649mgCarbohydrates: 30gFiber: 2gSugar: 7gProtein: 55g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Pillsbury
[…] Did you love this recipe? Try my Ham & Cheese Sliders with Garlic Butter or Chicken Crescent Rolls. […]