Crescent and Chicken Roll-ups
Tender, seasoned chicken and creamy filling wrapped up in buttery, flaky crescent dough and baked until golden — this is one of those dinners that looks impressive but comes together in no time at all!
A RIDICULOUSLY EASY WEEKNIGHT DINNER THE WHOLE FAMILY WILL LOVE!
I honestly cannot tell you how many times I’ve made these Crescent and Chicken Roll-ups. They are on repeat in my house — like, every single week someone is asking for them. There’s something about that warm, creamy chicken filling tucked inside soft, pillowy crescent dough that just hits differently on a busy Tuesday night. My kids absolutely devour them, and even my pickiest eater cleans his plate, which is basically a miracle!
These are the kind of weeknight meals I live for. They pull together quickly, use ingredients I almost always have on hand, and I can have them in the oven in under 15 minutes. When life is hectic and I need something that feels like comfort food without a mountain of dishes — this is my go-to. I’m not exaggerating when I say this is one of the most budget friendly recipes in my rotation.
For a complete meal, I love pairing these with a simple side salad or some roasted broccoli. A bowl of tomato soup on the side makes it feel extra cozy, especially in the colder months. Boom — dinner is served, and I am a happy camper!
- 2 cans refrigerated crescent roll dough 8 oz each, 8 rolls per can
- 2 cups cooked, shredded chicken breast
- 6 oz cream cheese softened to room temperature
- 2 tablespoons sour cream
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives or parsley finely chopped, optional
- 2 tablespoons unsalted buttermelted
Method
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until completely smooth and well combined.
- Fold in the shredded chicken, shredded cheddar cheese, and fresh chives or parsley if using. Taste the filling and adjust seasoning as needed.
- Open both cans of crescent roll dough and carefully unroll onto a clean surface. Separate the dough along the perforated lines to create 16 individual triangles.
- Gently stretch each triangle slightly to create a bit more surface area. Place approximately 2 tablespoons of the chicken filling at the wide end of each triangle.
- Starting at the wide end, roll each triangle up toward the pointed tip, gently tucking in the sides as you roll to keep the filling enclosed. Place on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the top of each roll-up lightly with melted butter.
- Bake at 375°F for 13 to 16 minutes, or until the crescent dough is deep golden brown and cooked through. Let rest for 2-3 minutes before serving.
