Picture this: tender chicken wrapped in flaky crescent dough, baked to golden perfection. Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive party appetizers, these 35 delicious recipes have you covered. Get ready to transform this versatile ingredient into mouthwatering meals that’ll have everyone asking for seconds!
Buffalo Chicken Crescent Ring
Unbelievably easy and perfect for game day, this Buffalo chicken crescent ring brings all that spicy, cheesy goodness into one gorgeous pull-apart centerpiece. You’ll love how simple it is to throw together, and your guests will be begging for the recipe!
Ingredients
– 2 cups shredded cooked chicken
– 1/2 cup tangy Buffalo sauce
– 4 oz creamy cream cheese, softened
– 1 cup shredded sharp cheddar cheese
– 2 tubes (8 count each) refrigerated crescent roll dough
– 1 large farm-fresh egg, beaten
– 2 tbsp finely chopped fresh chives
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. In a medium bowl, combine the shredded cooked chicken, tangy Buffalo sauce, softened cream cheese, and shredded sharp cheddar cheese until well mixed.
3. Unroll both tubes of refrigerated crescent roll dough and separate into 16 triangles.
4. Arrange the triangles in a circle on the prepared baking sheet with the wide ends overlapping in the center and the points facing outward.
5. Spoon the chicken mixture evenly over the wide ends of the dough circle.
6. Fold the pointed ends of the dough triangles over the filling and tuck them under the center to form a ring.
7. Brush the top of the dough with the beaten egg for a golden, glossy finish.
8. Bake for 18–20 minutes, or until the crescent ring is puffed and deep golden brown.
9. Remove from the oven and let it cool for 5 minutes on the baking sheet.
10. Sprinkle with finely chopped fresh chives before serving.
Tip: For extra crispiness, make sure your oven is fully preheated before baking. If the ring browns too quickly, tent it loosely with foil. Let it rest briefly before slicing to keep the filling from oozing out.
This ring bakes up flaky and golden with a kick of heat from the Buffalo sauce that’s balanced by the cool, creamy cheeses. Tear off warm pieces and dip them in extra Buffalo sauce or blue cheese dressing for the ultimate game-day snack!
Cheesy Chicken and Broccoli Crescent Pockets
Sometimes you just need a comforting, cheesy dinner that comes together in no time. These crescent pockets are packed with tender chicken and crisp broccoli, all wrapped in flaky pastry—perfect for busy weeknights or cozy weekends.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups fresh broccoli florets, chopped small
– 1 cup shredded sharp cheddar cheese
– 1/2 cup creamy ranch dressing
– 1 can (8 count) refrigerated crescent roll dough
– 1 large egg, lightly beaten for egg wash
– 1 tablespoon melted butter, for brushing
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large skillet over medium-high heat, cook the chicken pieces until no longer pink, about 6-8 minutes, stirring occasionally.
3. Tip: Don’t overcrowd the skillet to ensure the chicken browns nicely instead of steaming.
4. Add the broccoli florets to the skillet and cook for 3-4 minutes until bright green and slightly tender.
5. Remove from heat and stir in the ranch dressing, cheddar cheese, garlic powder, black pepper, and salt until well combined.
6. Unroll the crescent dough and separate into 8 triangles on the prepared baking sheet.
7. Spoon about 1/4 cup of the chicken mixture onto the wider end of each triangle.
8. Fold the dough over the filling and press the edges firmly with a fork to seal.
9. Brush the tops of each pocket with the beaten egg wash for a golden, shiny finish.
10. Tip: For extra flakiness, chill the assembled pockets for 10 minutes before baking.
11. Bake for 12-15 minutes, or until the pastry is deep golden brown and puffed.
12. Remove from the oven and immediately brush with melted butter for added richness.
13. Tip: Let them rest for 5 minutes before serving to allow the filling to set and avoid burns.
Keep these warm straight from the oven for the ultimate experience—the flaky crust gives way to a creamy, cheesy center with just the right crunch from the broccoli. They’re fantastic dipped in extra ranch or served with a simple side salad for a complete meal.
Chicken Alfredo Crescent Bake
Kick back and get ready for the coziest comfort food night ever. This creamy, cheesy bake comes together with minimal fuss but delivers maximum flavor. You’re going to love how the flaky crescent dough soaks up all that delicious sauce.
Ingredients
– 2 cups cooked shredded rotisserie chicken
– 1 (8-ounce) tube refrigerated crescent roll dough
– 1 (15-ounce) jar creamy Alfredo sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon minced fresh garlic
– 1/2 teaspoon Italian seasoning
– Freshly chopped parsley for garnish
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. Unroll the crescent dough and press it into the bottom of the prepared dish, sealing any perforations.
3. In a medium bowl, combine the shredded chicken, Alfredo sauce, minced garlic, and Italian seasoning until well mixed.
4. Spread the chicken mixture evenly over the crescent dough layer.
5. Sprinkle the shredded mozzarella and grated Parmesan cheeses over the top.
6. Bake for 20-25 minutes, or until the crescent crust is golden brown and the cheese is bubbly and lightly browned.
7. Let the bake rest for 5 minutes before slicing to allow the layers to set properly.
8. Garnish with freshly chopped parsley just before serving.
Tip: For extra crispy edges, place the baking dish on the middle oven rack. Tip: Rotisserie chicken saves time and adds great flavor, but you can use any cooked chicken. Tip: Letting it rest makes slicing cleaner and helps the flavors meld.
Mmm, you’ll get that perfect contrast of flaky, buttery crust with the creamy, savory filling. The melted cheeses create a gorgeous golden top that’s irresistible straight from the oven. Try serving it with a simple side salad to balance the richness for a complete meal that everyone will devour.
Barbecue Chicken Crescent Pinwheels
Unexpectedly delicious and perfect for any gathering, these barbecue chicken crescent pinwheels come together in a flash. You’ll love how the flaky pastry wraps around that smoky-sweet filling. They’re the ultimate crowd-pleaser for game day or potlucks.
Ingredients
– 2 cans (8 oz each) refrigerated crescent roll dough
– 1 ½ cups shredded cooked chicken breast
– ¾ cup tangy barbecue sauce
– 1 cup shredded sharp cheddar cheese
– ¼ cup finely chopped fresh cilantro
– 1 large egg, lightly beaten for egg wash
– 1 tbsp everything bagel seasoning
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll both cans of crescent dough and press the seams together to form two large rectangles.
3. Spread ½ cup of tangy barbecue sauce evenly over each dough rectangle, leaving a ½-inch border.
4. Divide the shredded cooked chicken evenly between both rectangles, sprinkling it over the sauce.
5. Top with shredded sharp cheddar cheese and finely chopped fresh cilantro.
6. Tightly roll each rectangle lengthwise into a log, starting from the long edge.
7. Using a sharp serrated knife, slice each log into 8 equal pinwheels (about 1-inch thick).
8. Place the pinwheels cut-side up on the prepared baking sheet, spacing them 2 inches apart.
9. Brush the tops lightly with beaten egg wash using a pastry brush.
10. Sprinkle everything bagel seasoning over each pinwheel for extra flavor and crunch.
11. Bake for 15-18 minutes until the pastry is golden brown and flaky.
12. Remove from oven and let cool on the baking sheet for 5 minutes before serving.
Golden and irresistible right out of the oven, these pinwheels offer a perfect contrast of flaky pastry and tender filling. The barbecue sauce caramelizes slightly, creating a sweet-smoky glaze that pairs wonderfully with the melted cheddar. Serve them warm with extra barbecue sauce for dipping, or pack them cold for a picnic—they’re just as tasty at room temperature!
Spinach and Artichoke Chicken Crescent Rolls
Just imagine pulling these warm, cheesy rolls from the oven—they’re the perfect cozy dinner or party appetizer that everyone will love.
Ingredients
– 1 package (8 count) refrigerated crescent roll dough
– 2 cups cooked, shredded rotisserie chicken
– 1 cup frozen chopped spinach, thawed and squeezed dry
– 1 cup canned artichoke hearts, drained and finely chopped
– 8 oz cream cheese, softened at room temperature
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1 tsp Italian seasoning
– 1/2 tsp freshly ground black pepper
– 1/4 tsp crushed red pepper flakes (optional)
– 1 large egg, beaten with 1 tbsp water for egg wash
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded rotisserie chicken, thawed and squeezed-dry spinach, finely chopped artichoke hearts, softened cream cheese, grated Parmesan, shredded mozzarella, mayonnaise, minced garlic, Italian seasoning, black pepper, and optional red pepper flakes until well blended.
3. Unroll the crescent roll dough and separate it into 8 triangles on a clean surface.
4. Spoon about 1/4 cup of the chicken and spinach mixture onto the wide end of each dough triangle.
5. Gently roll each triangle from the wide end to the point, enclosing the filling completely, and pinch the edges to seal—this prevents leaks during baking.
6. Place the rolled crescents seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of each roll lightly with the egg wash mixture for a golden, glossy finish.
8. Bake in the preheated oven for 12-15 minutes, or until the rolls are puffed and deep golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving to allow the filling to set.
Now, dig in! The flaky, buttery crescent exterior gives way to a creamy, savory filling with a hint of garlic and herbs—perfect for dipping in marinara sauce or enjoying as a standalone treat.
Creamy Chicken Crescent Roll Casserole
Unbelievably comforting and perfect for busy weeknights, this creamy chicken crescent roll casserole comes together with minimal effort. You’ll love how the flaky pastry bakes up golden brown while the rich filling bubbles away underneath.
Ingredients
– 2 cups cooked shredded chicken breast
– 1 (8 ounce) can refrigerated crescent roll dough
– 1 (10.5 ounce) can creamy condensed chicken soup
– 1 cup shredded sharp cheddar cheese
– 1/2 cup sour cream
– 1/4 cup whole milk
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations.
3. In a large mixing bowl, combine the shredded chicken, creamy condensed chicken soup, sour cream, whole milk, garlic powder, onion powder, and freshly ground black pepper.
4. Spread the chicken mixture evenly over the crescent roll dough in the baking dish.
5. Sprinkle the shredded sharp cheddar cheese evenly over the top of the chicken mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the crescent roll crust is golden brown and the cheese is melted and bubbly.
7. Remove from the oven and let it rest for 5 minutes before serving to allow the filling to set.
8. Garnish with chopped fresh parsley before serving.
Heavenly layers of flaky pastry give way to a velvety, cheesy chicken filling that’s both hearty and satisfying. Serve it straight from the baking dish with a simple green salad for a complete meal that everyone will ask for seconds of.
Southwestern Chicken Crescent Ring
Zesty and satisfying, this Southwestern Chicken Crescent Ring is the perfect centerpiece for your next gathering. You’ll love how easy it is to put together while delivering big flavor that everyone will rave about. It’s a crowd-pleaser that looks impressive but comes together in no time.
Ingredients
– 2 cans (8 oz each) refrigerated crescent roll dough
– 2 cups shredded cooked chicken breast
– 1 cup shredded sharp cheddar cheese
– 1/2 cup black beans, rinsed and drained
– 1/2 cup corn kernels
– 1/4 cup diced red bell pepper
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1 large egg, beaten
– 2 tbsp melted butter
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. Unroll both cans of crescent dough and separate into 16 triangles, arranging them in a circle on the baking sheet with wide ends overlapping and points facing outward.
3. In a large bowl, combine the shredded chicken, cheddar cheese, black beans, corn, red bell pepper, red onion, cilantro, cumin, smoked paprika, garlic powder, and cayenne pepper.
4. Spoon the chicken mixture evenly over the wide ends of the dough circle.
5. Bring each dough point up and over the filling, tucking the tip under the bottom of the ring to secure it.
6. Brush the entire ring with the beaten egg using a pastry brush for a golden finish.
7. Bake for 20-25 minutes until the crust is deep golden brown and flaky.
8. Remove from oven and immediately brush with melted butter for extra flavor and shine.
9. Let the ring rest for 5 minutes before slicing to allow the filling to set.
Buttery, flaky crescent dough envelops a warmly spiced chicken filling that’s both hearty and vibrant. The contrast between the crisp exterior and tender interior makes every bite irresistible—perfect served with a dollop of cool sour cream or fresh avocado slices for balance.
Pesto Chicken Crescent Roll-Ups
Brace yourself for a flavor explosion! These pesto chicken crescent roll-ups combine creamy, herby goodness with flaky pastry in the most satisfying way possible. You’re going to love how easy they come together for a weeknight dinner that feels special.
Ingredients
– 2 cups shredded cooked chicken breast
– 8 ounces refrigerated crescent roll dough
– 1/2 cup creamy basil pesto
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg, beaten with 1 tablespoon water
– 1 teaspoon garlic powder
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
3. Spread 1 tablespoon of creamy basil pesto evenly over each dough triangle, leaving a 1/2-inch border around the edges.
4. Divide 2 cups of shredded cooked chicken breast evenly among the triangles, placing it on the wider end of each.
5. Sprinkle 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese over the chicken.
6. Season with 1 teaspoon of garlic powder and 1/2 teaspoon of freshly ground black pepper.
7. Tip: Gently press the toppings into the dough to prevent them from falling out during rolling.
8. Starting from the wider end, roll each triangle tightly toward the point, sealing the edges gently.
9. Place the roll-ups seam-side down on the prepared baking sheet, spacing them 2 inches apart.
10. Brush the tops lightly with the beaten egg mixture using a pastry brush.
11. Tip: The egg wash will give them a beautiful golden-brown color and crisp texture.
12. Bake for 12-15 minutes at 375°F until the dough is puffed and deep golden brown.
13. Tip: Rotate the baking sheet halfway through baking for even browning.
14. Remove from the oven and let cool for 5 minutes before serving.
You’ll adore the contrast between the flaky, buttery crescent exterior and the savory, cheesy chicken filling inside. Try serving them with a simple side salad or marinara sauce for dipping—they’re perfect for sharing (if you can bear to part with them)!
Chicken Pot Pie Crescent Bites
These chicken pot pie crescent bites are the perfect cozy snack for any day. They combine all the comforting flavors you love in a fun, handheld form. You’ll want to make these again and again!
Ingredients
– 1 can of flaky refrigerated crescent roll dough
– 1 cup of cooked, shredded rotisserie chicken
– ½ cup of creamy condensed cream of chicken soup
– ⅓ cup of frozen mixed vegetables (peas, carrots, corn)
– ¼ cup of finely shredded sharp cheddar cheese
– 1 tablespoon of melted salted butter
– ½ teaspoon of aromatic dried thyme
– ¼ teaspoon of freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
3. In a medium bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, shredded cheddar, dried thyme, and black pepper until well mixed.
4. Spoon about 2 tablespoons of the chicken mixture onto the wider end of each dough triangle.
5. Gently roll each triangle from the wide end to the point, enclosing the filling completely.
6. Place the rolled bites seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of each bite lightly with the melted butter using a pastry brush.
8. Bake for 12-15 minutes, or until the crescent dough is golden brown and flaky.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Keep these bites warm for the best experience—they’re fantastic straight from the oven. The flaky crust gives way to a creamy, savory filling that’s packed with tender chicken and veggies. Try serving them with a side of cranberry sauce for a sweet and savory twist!
Honey Mustard Chicken Crescent Pockets
You know those days when you want something comforting but don’t want to spend hours in the kitchen? These honey mustard chicken crescent pockets are your answer—flaky, savory, and ready in no time. They’re perfect for a quick weeknight dinner or even a fun weekend lunch.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 1 lb boneless, skinless chicken breasts, cut into ½-inch cubes
– ¼ cup creamy Dijon mustard
– 2 tbsp raw honey
– 1 tbsp extra virgin olive oil
– ½ tsp garlic powder
– ½ tsp smoked paprika
– ¼ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– ½ cup shredded sharp cheddar cheese
– 1 large egg, lightly beaten
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the creamy Dijon mustard, raw honey, extra virgin olive oil, garlic powder, smoked paprika, fine sea salt, and freshly ground black pepper until smooth.
3. Add the cubed boneless, skinless chicken breasts to the bowl and toss to coat evenly in the honey mustard mixture. Tip: Let the chicken marinate for 10 minutes for deeper flavor, but you can skip this if you’re short on time.
4. Unroll the refrigerated crescent roll dough and separate it into 8 triangles on a clean surface.
5. Place a spoonful of the marinated chicken mixture onto the wide end of each dough triangle, then sprinkle with shredded sharp cheddar cheese.
6. Roll each triangle from the wide end to the point, enclosing the filling, and place seam-side down on the prepared baking sheet.
7. Brush the tops of the crescent pockets lightly with the beaten large egg for a golden, shiny finish. Tip: Don’t skip the egg wash—it gives that professional bakery look.
8. Bake in the preheated oven for 15–18 minutes, or until the dough is puffed and golden brown and the chicken is cooked through (internal temperature should reach 165°F). Tip: Rotate the baking sheet halfway through for even browning.
9. Remove from the oven and let cool for 5 minutes before serving.
Golden and flaky on the outside, these pockets are packed with tender chicken and a sweet-tangy kick from the honey mustard. Serve them with a simple side salad or some roasted veggies for a complete meal that everyone will love.
Zesty Italian Chicken Crescent Sandwiches
Vibrant and bursting with flavor, these zesty Italian chicken crescent sandwiches are your new go-to weeknight dinner. You’ll love how the flaky pastry wraps around the savory filling—perfect for busy days when you want something delicious without the fuss.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
– 1 (8-ounce) can refrigerated crescent roll dough
– 1 cup shredded mozzarella cheese
– ½ cup zesty Italian dressing
– 2 tablespoons freshly grated Parmesan cheese
– 1 teaspoon garlic powder
– ½ teaspoon dried oregano
– ¼ teaspoon crushed red pepper flakes
– 1 tablespoon extra virgin olive oil
– Fresh parsley for garnish (optional)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
3. Add 1 pound of cubed chicken breasts to the skillet and cook for 5-7 minutes, stirring occasionally, until no longer pink.
4. Pour ½ cup of zesty Italian dressing over the cooked chicken, stirring to coat evenly.
5. Sprinkle in 1 teaspoon of garlic powder, ½ teaspoon of dried oregano, and ¼ teaspoon of crushed red pepper flakes, then cook for 1 more minute.
6. Remove the skillet from heat and let the chicken mixture cool slightly.
7. Unroll the can of crescent roll dough and separate it into 8 triangles on the prepared baking sheet.
8. Spoon equal portions of the chicken mixture onto the wider end of each dough triangle.
9. Top the chicken with 1 cup of shredded mozzarella cheese and 2 tablespoons of freshly grated Parmesan cheese.
10. Roll each crescent from the wide end to the point, tucking the edges to seal the filling inside.
11. Bake in the preheated oven for 11-13 minutes, or until the crescents are golden brown and flaky.
12. Garnish with fresh parsley if desired.
Tip: Let the chicken cool a bit before assembling to prevent the dough from getting soggy. Tip: For extra crispiness, brush the tops of the crescents with a little melted butter before baking. Tip: Serve immediately for the best texture—the cheese will be wonderfully melty.
Kick back and enjoy these warm, cheesy sandwiches with their irresistible flaky crust and tangy Italian seasoning. They’re fantastic dipped in extra dressing or paired with a simple side salad for a complete meal.
Bacon Ranch Chicken Crescent Bake
Sometimes you just need a comforting meal that comes together with minimal fuss. This bacon ranch chicken crescent bake delivers that cozy satisfaction with layers of flavor and creamy texture. It’s perfect for busy weeknights or when you’re craving something hearty and delicious.
Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 2 cups cooked, shredded tender chicken breast
– 8 slices crispy cooked bacon, crumbled
– 1 packet (1 oz) zesty ranch seasoning mix
– 1 cup creamy mayonnaise
– 1 cup shredded sharp cheddar cheese
– 1/2 cup rich whole milk
– Freshly chopped chives for garnish
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations.
3. In a medium bowl, combine the shredded chicken, crumbled bacon, ranch seasoning, mayonnaise, and milk, mixing until well incorporated.
4. Spread the chicken mixture evenly over the crescent roll dough in the baking dish.
5. Sprinkle the shredded cheddar cheese uniformly over the top of the chicken mixture.
6. Bake in the preheated oven for 20–25 minutes, or until the crescent dough is golden brown and the cheese is bubbly and lightly browned.
7. Remove from the oven and let it rest for 5 minutes before slicing.
8. Garnish with freshly chopped chives just before serving.
Let’s talk about why this bake is a winner: the crescent roll base turns golden and flaky, while the filling stays creamy with a punch of ranch and smoky bacon. Serve it alongside a crisp green salad or steamed veggies for a balanced meal that everyone will love.
Teriyaki Chicken Crescent Rolls
Aren’t you craving something that’s both comforting and a little fancy? These teriyaki chicken crescent rolls are the perfect cozy-meets-easy dinner, and they come together in no time. You’ll love how the savory-sweet filling pairs with that flaky, buttery crust.
Ingredients
– 1 can (8 count) refrigerated crescent roll dough
– 2 cups cooked, shredded rotisserie chicken
– 1/2 cup thick, glossy teriyaki sauce
– 1/2 cup finely shredded sharp cheddar cheese
– 1/4 cup finely chopped fresh green onions
– 1 large egg, lightly beaten for egg wash
– 1 tablespoon toasted sesame seeds
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded rotisserie chicken, glossy teriyaki sauce, sharp cheddar cheese, and fresh green onions until well mixed.
3. Unroll the crescent roll dough and separate it into 8 triangles.
4. Spoon about 2 tablespoons of the chicken mixture onto the wide end of each dough triangle.
5. Gently roll each triangle from the wide end to the point, enclosing the filling completely.
6. Place the rolls seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of the rolls lightly with the beaten egg wash using a pastry brush.
8. Sprinkle the toasted sesame seeds evenly over the brushed rolls.
9. Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and puffed.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Crispy on the outside and tender inside, these rolls deliver a burst of savory teriyaki flavor in every bite. Try serving them with a side of steamed broccoli or a simple salad for a complete meal that feels special without any fuss.
Garlic Herb Chicken Crescent Cups
Now, imagine pulling these golden, flaky cups out of the oven—they’re the perfect bite-sized comfort food that’s surprisingly easy to make. You’ll love how the garlic and herbs meld together in every savory bite.
Ingredients
– 1 tube (8 oz) refrigerated crescent roll dough
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 2 cloves fresh garlic, minced
– 2 tbsp creamy unsalted butter, melted
– 1 tsp dried oregano
– 1 tsp fragrant dried parsley
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/2 cup sharp shredded cheddar cheese
– 1 large egg, beaten for egg wash
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with non-stick cooking spray.
2. Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines.
3. Press each dough triangle into a muffin cup, stretching it to cover the bottom and sides evenly.
4. In a medium bowl, combine the shredded chicken, minced garlic, melted butter, oregano, parsley, salt, and pepper, mixing until well coated.
5. Spoon the chicken mixture evenly into each dough-lined muffin cup, filling them about three-quarters full.
6. Sprinkle the shredded cheddar cheese generously over the top of each filled cup.
7. Brush the exposed edges of the dough with the beaten egg wash using a pastry brush for a golden finish.
8. Bake in the preheated oven for 12-15 minutes, or until the crescent cups are golden brown and the cheese is bubbly.
9. Remove from the oven and let cool in the tin for 5 minutes before carefully transferring to a serving plate.
Zesty and utterly satisfying, these cups boast a crispy, buttery crust that gives way to a tender, herb-infused chicken filling. Serve them warm as a fun appetizer or pair with a fresh salad for a quick weeknight dinner that everyone will devour.
Mushroom and Chicken Crescent Bundles
Mmm, picture this: flaky, golden crescent dough wrapped around a savory filling of tender chicken and earthy mushrooms—it’s the kind of cozy, handheld comfort food you’ll want to make on repeat. Perfect for busy weeknights or impressing guests with minimal effort, these bundles come together in a flash and bake up beautifully. You’re just a few steps away from a delicious, satisfying meal that feels fancy but is totally approachable.
Ingredients
– 1 package (8 ounces) refrigerated crescent roll dough
– 1 cup cooked, shredded rotisserie chicken
– 1 cup finely chopped cremini mushrooms
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup creamy mayonnaise
– 1 tablespoon finely chopped fresh parsley
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly ground black pepper
– 1 large egg, lightly beaten for egg wash
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforations.
3. In a medium bowl, combine the shredded rotisserie chicken, chopped cremini mushrooms, shredded sharp cheddar cheese, creamy mayonnaise, finely chopped fresh parsley, garlic powder, and freshly ground black pepper until well mixed.
4. Spoon about 2 tablespoons of the chicken and mushroom mixture onto the wide end of each dough triangle.
5. Gently roll each triangle from the wide end to the point, enclosing the filling and shaping it into a crescent bundle.
6. Place the bundles seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the top of each bundle lightly with the beaten egg wash using a pastry brush for a golden finish.
8. Bake in the preheated oven for 12–15 minutes, or until the dough is puffed and deeply golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Pro tip: For extra flavor, sauté the mushrooms in a bit of butter before mixing—it deepens their earthy notes. Don’t overfill the bundles to prevent leaking, and serve them warm for the best texture. Pair these savory bundles with a simple side salad or dunk them in a tangy dipping sauce like ranch or honey mustard for a crowd-pleasing twist.
Conclusion
Just imagine the possibilities! These 35 chicken crescent roll recipes offer endless inspiration for easy, family-friendly meals. We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
