Description
Delicious baked crescent rolls stuffed with a creamy, flavorful chicken mixture featuring shredded chicken, cream cheese, cheddar cheese, and ranch dressing. Perfect as a savory appetizer or a satisfying snack.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing (or your preferred dressing)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Crescent Rolls
- 1 can (8 oz) refrigerated crescent rolls (8 rolls)
Instructions
- Prepare the Chicken Filling: In a medium-sized bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Stir everything together until the mixture is smooth and well combined. Set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the crescent rolls.
- Prepare the Crescent Rolls: Unroll the crescent rolls onto a baking sheet lined with parchment paper or a silicone baking mat. Separate the dough into individual triangles.
- Stuff the Crescent Rolls: Spoon about 2 tablespoons of the chicken mixture onto the wide end of each crescent roll triangle. Carefully roll the dough from the wide end toward the narrow end, fully enclosing the filling inside.
- Bake the Crescent Rolls: Place the stuffed crescent rolls spaced apart on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and the filling is heated through.
- Serve: Remove the rolls from the oven and allow them to cool slightly before serving. Enjoy warm as a delicious appetizer or snack.
Notes
- You can substitute ranch dressing with blue cheese or Caesar dressing for a different flavor.
- For a spicier kick, add some chopped jalapeños or a dash of hot sauce to the chicken filling.
- Use freshly shredded cooked chicken or leftover rotisserie chicken as preferred.
- These rolls can be stored in the refrigerator in an airtight container for up to 3 days and reheated in the oven for best results.
- Serve with a side of marinara or ranch dressing for dipping.
