Description
A comforting dish wrapped in golden crescent dough with tender chicken and gooey cheese, perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 can (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1/2 cup frozen peas and carrots, thawed (optional)
- 1/4 cup sour cream or plain yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- 2 cans refrigerated crescent roll dough (8 oz each)
- 1 egg, beaten (for egg wash)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line with parchment paper.
- Combine the cooked chicken, softened cream cheese, shredded cheddar, peas and carrots, sour cream, garlic powder, onion powder, thyme, salt, and pepper in a large bowl. Mix until evenly combined.
- Unroll the crescent dough and separate it into triangles along the perforations. For fuller pockets, press seams together to form squares or rectangles.
- Spoon about 2 tablespoons of the chicken mixture onto the wide end of each triangle. Fold the dough over the filling and roll toward the point, pinching the edges to seal. Place each roll seam-side down in the prepared baking dish.
- Brush each roll with beaten egg and, if you like extra richness, brush with a little melted butter for a golden finish.
- Bake for 18–22 minutes or until the crescent dough is puffed and golden and the filling is hot throughout.
- Let the bake cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
Use fully cooked, shredded chicken for moisture. Don’t overfill the crescents to prevent bursting during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American