Cheesy Chicken Crescents (Print Version)
# Ingredients:
→ Dough & Base
01 -
2 cups cooked chicken, either shredded or chopped into small pieces
02 -
2 cans (8 ounces each) of crescent roll dough, ready to work their flaky magic
→ Cheesy Filling
03 -
1 cup of shredded cheese—cheddar, mozzarella, or whatever you love most!
04 -
4 ounces of cream cheese, softened for easier mixing
→ Seasonings & Add-ins
05 -
1 teaspoon of onion powder
06 -
1 teaspoon of garlic powder
07 -
A pinch of salt and freshly cracked black pepper to your liking
08 -
1/2 cup of finely chopped spinach or colorful bell peppers, if you like an extra twist
→ Finishing Touch
09 -
1 large beaten egg for that lovely golden finish
# Instructions:
01 -
Turn on your oven and let it reach 375°F (190°C), so it's ready for baking your flaky creations.
02 -
In a bowl, mix together your chicken, shredded cheese, and softened cream cheese. Toss in any veggies you'd like before seasoning everything with garlic powder, onion powder, salt, and pepper.
03 -
Spread out your crescent dough on a clean surface, pulling them apart into their perfect triangle shapes.
04 -
Spoon a good dollop of filling near the widest part of each triangle. Roll them up snugly, tucking in the sides slightly so nothing leaks out.
05 -
Line a baking tray and place your filled crescents on it, leaving some space between each to let them puff up nicely.
06 -
Brush the tops with the beaten egg, which will help create that beautiful golden-brown color in the oven.
07 -
Bake for about 12-15 minutes, keeping an eye on them until they're crisp, golden, and irresistible.
08 -
Let them cool for just a few minutes. Then serve warm, with the gooey cheese still wonderfully melted.
# Notes:
01 -
You can prepare these ahead of time and chill them in the fridge until baking.
02 -
Freeze extras for a quick snack later—just bake them a bit longer straight from the freezer.
03 -
Switch up your cheeses! Try spicy pepper jack for heat or nutty Swiss for something different.