Save
My family can't get enough of these Stuffed Chicken Crescents. The buttery, puffy pastry surrounds a smooth chicken mixture, making delightful pockets of yumminess. They're super adaptable - I make them for regular Tuesday dinners or when friends pop over unexpectedly.
Simple and Mouthwatering
The mix of soft chicken, melty cheese and that crunchy pastry is just unbeatable. You can throw these together in just a few minutes when life gets crazy. And you can switch up what goes inside whenever you want something different.
Your Shopping List
- 1 package: Refrigerated crescent roll dough.
- 2 cups: Finely shredded cooked chicken.
- 1 cup: Strong cheddar for bold taste.
- 1/2 cup: Either mayo or Greek yogurt works great.
- 1/4 cup: Chopped green onions for freshness.
- 1/4 tsp: Garlic powder to boost flavor.
- 1/4 tsp: Ground black pepper.
- 1/4 cup: Grated parmesan for extra tastiness.
- 1 tbsp: Chopped parsley as garnish.
Assembly Instructions
- Prep Time:
- Set your oven to 375°F and grab a parchment-lined baking sheet.
- Create Filling:
- Stir together your chicken, cheese, mayo, onions and spices.
- Stuff Dough:
- Spread mixture on the broader section of each triangle and roll forward.
- Final Touch:
- Arrange on your sheet and dust with parmesan.
- Cook Through:
- Give them about 15 minutes until golden and puffy.
Handy Tricks
- Chicken Prep: Tiny shreds make rolling much easier.
- Right Amount: Don't overstuff or they'll leak.
- Super Crunchy: A little melted butter on top works wonders.
- Get Creative: Toss in crumbled bacon or diced peppers.
Save
Storage Solutions
- Leftover Plan: They'll stay good in your fridge for 3 days.
- Reheat Method: Pop in a 350°F oven until heated through.
- Tasty Combos: Serve with a bowl of soup or green salad.
- Second Life: Cut them up for tomorrow's salad or morning eggs.
Recipe FAQs
- → Can I use store-bought chicken?
Absolutely, shredded rotisserie chicken makes this super quick to prepare.
- → Why do the rolls turn soggy underneath?
Keep the filling thicker by draining the chicken well. Overfilling can also cause soggy bottoms.
- → How far in advance can I prep these?
They're best baked fresh, but you can prep the filling beforehand and assemble just before baking.
- → Can these be frozen?
Yes, bake them and let cool before freezing. Warm them back up in the oven for a crispy finish.
- → What's a good swap for mayo?
Try using sour cream or plain Greek yogurt for a similar creaminess but different flavor.