Chicken Stuffed Crescent Rolls
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Chicken Stuffed Crescent Rolls
Chicken Stuffed Crescent Rolls are a quick and tasty meal ideal for busy nights. These rolls feature a creamy chicken filling wrapped in flaky crescent dough, making them a family favorite.
Ingredients
- 2 cans Pillsbury crescent roll dough (8 oz each)
- 2 cans cream of chicken soup
- 8 oz cream cheese, softened
- 2-3 cups shredded cooked chicken
- 1 package Italian dressing mix (or 3 tbsp)
- 2-3 green onions, chopped (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Filling:
- In a large bowl, mix the softened cream cheese, cream of chicken soup, and Italian dressing mix until smooth.
- Fold in the shredded chicken until evenly coated.
- Assemble the Rolls:
- Separate the crescent roll dough into individual triangles.
- Place a spoonful of the chicken mixture on the wide end of each triangle.
- Roll up the dough from the wide end to the point.
- Bake:
- Place the rolls on a parchment-lined or greased baking sheet.
- Bake for 9-12 minutes, or until golden brown.
Tips for Success
- Fresh Dough: Use fresh crescent roll dough for the flakiest texture.
- Homemade Chicken: Shred your own chicken for the best flavor and texture.
- Avoid Overfilling: To prevent bursting, avoid overstuffing the rolls.
- Serve Warm: These rolls are best enjoyed straight from the oven.
Variations
- Add Veggies: Incorporate spinach or sautéed mushrooms into the filling.
- Spicy Twist: Add hot sauce or diced jalapeños for extra heat.
- Cheesy Option: Sprinkle shredded cheese inside the rolls before baking.
FAQs
- Make Ahead: You can assemble the rolls and refrigerate them for up to 24 hours before baking.
- Freezing: Bake, cool, and freeze the rolls in a single layer before storing them in a freezer bag. Reheat in the oven before serving.
- Serving Suggestions: Pair with a garden salad, roasted veggies, or enjoy as a standalone snack.
These Chicken Stuffed Crescent Rolls are sure to please and can be easily customized to suit your taste!
