Keeping dinner simple doesn’t mean sacrificing flavor. These chicken crescent roll ups combine basic ingredients into a satisfying meal that comes together quickly. Perfect for busy weeknights when you need something delicious without the fuss.
Why This Recipe Works
- The crescent roll dough creates a buttery, flaky exterior that bakes to golden perfection while keeping the filling moist and contained
- Using pre-cooked chicken and cream cheese means the filling comes together in minutes without requiring extensive prep work or cooking time
- The combination of shredded cheese, seasonings, and vegetables provides balanced flavor and texture in every bite without overwhelming complexity
- Rolling individual portions makes serving easy and allows for customization based on family preferences or dietary needs
- Baking at 375°F ensures the dough cooks through while the filling heats evenly without drying out or becoming rubbery
Ingredients
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 2 cups cooked chicken breast, shredded into small pieces
- 4 ounces cream cheese, softened at room temperature
- 1 cup shredded cheddar cheese
- 1/4 cup finely diced yellow onion
- 1/4 cup finely diced celery
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 large egg, beaten for egg wash
- 1 tablespoon sesame seeds for topping
Equipment Needed
- Medium mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Mixing spoon or spatula
- Pastry brush
- Knife and cutting board
Instructions
Prepare the Filling Mixture
Place the softened cream cheese in a medium mixing bowl. Use a spoon or spatula to stir until smooth and spreadable. Add the shredded cooked chicken, shredded cheddar cheese, finely diced yellow onion, and finely diced celery. Sprinkle the garlic powder, dried parsley, black pepper, and salt over the mixture. Drizzle the olive oil across the ingredients. Mix thoroughly until all components are evenly distributed and the cream cheese coats everything uniformly. The filling should hold together when pressed but not be overly wet or dry. Tip: For easiest mixing, ensure your cream cheese has been at room temperature for at least 30 minutes before beginning. Cold cream cheese will be difficult to incorporate smoothly and may result in clumpy filling.
Assemble the Roll Ups
Preheat your oven to 375°F. Line a baking sheet with parchment paper. Open both cans of crescent roll dough and carefully unroll the dough onto a clean surface. Separate the dough along the perforated lines to create 16 individual triangles. Place approximately 2 tablespoons of the chicken filling mixture at the wide end of each dough triangle. Use a spoon to spread the filling evenly across the width, leaving about 1/2 inch of dough exposed at the edges. Starting from the wide end, roll each triangle toward the pointed tip, gently pressing the dough around the filling as you roll. Tip: Avoid overfilling the dough triangles, as this can cause the rolls to burst open during baking and result in messy presentation.
Arrange and Prepare for Baking
Place the assembled roll ups seam-side down on the prepared baking sheet, spacing them about 1 inch apart to allow for even baking and expansion. In a small bowl, beat one large egg until smooth and uniform in color. Using a pastry brush, lightly brush the top and sides of each roll up with the beaten egg wash. This step creates a golden, shiny crust during baking. Sprinkle sesame seeds evenly over the egg-washed surfaces. The egg wash helps the seeds adhere and adds visual appeal to the finished dish. Arrange the baking sheet in the center of your oven rack position for optimal heat circulation.
Bake to Perfection
Place the baking sheet in the preheated 375°F oven. Bake for 12-15 minutes, then rotate the baking sheet 180 degrees to ensure even browning. Continue baking for another 3-5 minutes, watching closely during the final minutes. The roll ups are done when the crescent dough turns deep golden brown and appears flaky and cooked through. The internal temperature of the filling should reach 165°F when tested with an instant-read thermometer. Remove from the oven when the bottoms are lightly browned and firm to the touch. Tip: Oven temperatures can vary, so begin checking at the 15-minute mark and adjust timing accordingly based on your specific appliance.
Cool and Serve
Transfer the baking sheet to a wire cooling rack. Allow the chicken crescent roll ups to rest for 5-7 minutes before serving. This resting period allows the filling to set slightly, making them easier to handle and preventing burned mouths from steaming hot interiors. The ideal serving temperature is warm but not piping hot. Serve as a main dish with sides like roasted vegetables or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven for 8-10 minutes to restore crispness.
Tips and Tricks
For the flakiest results, work quickly when handling the crescent dough to prevent it from becoming too warm from your hands. If the dough feels sticky, lightly flour your work surface or chill the dough in the refrigerator for 10 minutes before rolling. When shredding cooked chicken, consider using a stand mixer with the paddle attachment on low speed for 30 seconds – this creates perfectly shredded chicken with minimal effort. For make-ahead convenience, you can prepare the filling up to 24 hours in advance and store it covered in the refrigerator. The assembled but unbaked roll ups can be frozen on a baking sheet until firm, then transferred to a freezer bag for up to 2 months; bake directly from frozen, adding 5-7 minutes to the cooking time. If your roll ups are browning too quickly, tent them loosely with aluminum foil during the final few minutes of baking. For extra flavor, consider adding a tablespoon of ranch seasoning mix or Italian seasoning to the filling. To ensure even cooking, use a kitchen scale to portion the filling – approximately 30 grams per roll up works well. If you prefer crispier bottoms, bake directly on the parchment-lined baking sheet without a cooling rack underneath. For dietary restrictions, several crescent dough brands offer reduced-fat or gluten-free options that work well with this recipe.
Recipe Variations
- Italian Style: Replace cheddar with mozzarella cheese, add 2 tablespoons of grated Parmesan, and mix in 1/4 cup chopped spinach and 1 teaspoon Italian seasoning. The mozzarella creates excellent meltability while the Parmesan adds depth, and the spinach contributes color and nutrients without overwhelming the other flavors.
- Buffalo Chicken: Mix 1/4 cup buffalo sauce into the filling and use blue cheese crumbles instead of cheddar. Serve with ranch or blue cheese dressing for dipping. The spicy buffalo flavor pairs perfectly with the cool, creamy dressings for a game-day favorite variation.
- BBQ Version: Substitute 1/3 cup barbecue sauce for the olive oil and use Colby Jack cheese instead of cheddar. Add 2 tablespoons of cooked corn kernels for sweetness and texture contrast. The barbecue sauce caramelizes slightly during baking, creating a sweet and savory profile.
- Vegetarian Option: Replace chicken with 2 cups of finely chopped mushrooms sautéed until tender and moisture has evaporated. Add 1/4 cup sun-dried tomatoes and use feta cheese instead of cheddar. The mushrooms provide meaty texture while the feta and sun-dried tomatoes offer Mediterranean flavors.
- Breakfast Style: Use cooked breakfast sausage instead of chicken, and Monterey Jack cheese instead of cheddar. Add 2 tablespoons of finely diced bell peppers. Perfect for brunch or breakfast-for-dinner occasions with familiar morning flavors in the convenient roll-up form.
Frequently Asked Questions
Can I use canned chicken for this recipe?
Yes, canned chicken works well as a time-saving alternative to freshly cooked chicken. Drain the canned chicken thoroughly and flake it with a fork before measuring. The texture will be slightly softer than freshly cooked chicken, but the flavor remains good. Consider using low-sodium canned chicken if available, as some brands can be quite salty. Pat the chicken dry with paper towels after draining to remove excess moisture that could make your filling watery. Two 10-ounce cans of chicken typically yield the 2 cups needed for this recipe after draining.
How do I prevent the roll ups from opening during baking?
Proper sealing is key to preventing roll ups from opening. Make sure you’re not overfilling the dough – the filling should not extend to the very edges. When rolling, apply gentle but firm pressure to create a tight roll. Place the completed roll ups seam-side down on the baking sheet, which uses gravity to help keep them closed. The egg wash also acts as a glue that helps seal the edges during baking. If you notice any particularly problematic seams, you can gently pinch the dough together at the ends before applying the egg wash.
Can I make these ahead and freeze them?
These roll ups freeze excellently both before and after baking. For unbaked freezing, assemble completely, place on a baking sheet and freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to the cooking time. For already-baked freezing, cool completely, then freeze in single layers before bagging. Reheat frozen baked roll ups in a 350°F oven for 12-15 minutes until heated through. Both methods maintain quality for up to 2 months. Thawing before baking isn’t necessary but can help achieve more even browning.
What’s the best way to reheat leftovers?
The oven method produces the best results for reheating. Place roll ups on a baking sheet and heat at 350°F for 8-10 minutes until warmed through and the exterior is crisp again. The microwave can be used for quicker reheating but will result in softer dough – heat in 30-second intervals until warm. For air fryer reheating, cook at 350°F for 4-5 minutes, which restores crispness effectively. Avoid reheating multiple times as this can dry out the filling and make the dough tough.
Can I use different types of cheese?
Most semi-soft to hard cheeses work well in this recipe. Monterey Jack, Colby, provolone, Swiss, and Gouda all melt nicely and complement the chicken flavor. Avoid very soft cheeses like brie or fresh mozzarella as they release too much moisture during baking. Hard cheeses like Parmesan can be used in combination with other cheeses but shouldn’t be the primary cheese as they don’t melt as smoothly. Pre-shredded cheeses containing anti-caking agents may result in slightly less creamy filling but still work acceptably.
Summary
Chicken crescent roll ups offer simple preparation with satisfying results. The combination of flaky dough, creamy filling, and balanced seasonings creates a versatile meal option. Perfect for weeknight dinners or casual entertaining with minimal cleanup required.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
