Baked chicken stuffed crescent rolls turn cooked chicken and cream cheese into a cozy dinner with a flaky golden shell. The filling stays thick enough to tuck inside the dough, and a light brush of butter helps the tops color evenly. These rolls bake individually on a sheet pan so their edges have room to puff.
Recipe at a Glance
- Yield: 8 rolls, 4 servings
- Preparation: 20 minutes
- Cooking or chilling: 18–22 minutes
Ingredients
- 1 can (8 ounces) refrigerated crescent roll dough, 8 triangles
- 2 cups cooked shredded chicken, cooled
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 tablespoons finely chopped green onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 tablespoon melted butter
- 1 tablespoon chopped parsley, optional
Ingredient Notes
For a different flavor, replace cheddar with Monterey Jack. Keep the cream cheese in place because it binds the filling. Avoid adding watery vegetables unless they are cooked and drained first.
How to Make Baked Chicken Stuffed Crescent Rolls
1. Heat the oven and prepare the pan
Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Pat any very moist shredded chicken dry before making the filling.
2. Mix the chicken filling
Stir the softened cream cheese until smooth. Fold in the chicken, cheddar, green onion, garlic powder, and pepper. The mixture should hold together rather than run off a spoon.
3. Fill and roll the crescents
Unroll the dough and separate it into 8 triangles. Divide the filling evenly among the wide ends, about 1/3 cup per roll. Bring the corners inward slightly and roll toward the narrow tip, tucking the filling inside. Pinch open seams gently.
4. Arrange and brush
Place the rolls seam side down on the lined pan, leaving at least 2 inches between them. Brush lightly with melted butter; avoid soaking the dough.
5. Bake until cooked through
Bake for 18 to 22 minutes, until deeply golden and the dough at the seams is cooked through. The filling should reach 165°F (74°C). If the tops brown early, tent loosely with foil and continue baking.
6. Rest and serve
Let stand for 5 minutes so the filling settles. Add parsley if using and serve warm with a salad or steamed vegetables.
Tips for the Best Results
- Use cooked chicken; raw chicken will not reliably cook in the time the dough needs.
- Cool warm chicken before mixing so it does not melt the dough.
- Keep the filling thick and divide it evenly to prevent split seams.
Serving Suggestions
Serve these rolls with a crisp green salad, sliced tomatoes, or steamed broccoli. Since the rolls already contain chicken, cheese, and bread, a simple vegetable side is usually enough. For smaller appetites, start with one roll and offer another while they are still warm.
Storage and Make-Ahead Notes
Refrigerate within 2 hours and use within 3 to 4 days. Reheat covered in a 325°F oven until the filling reaches 165°F, uncovering briefly to crisp the pastry. Freeze baked cooled rolls for up to 2 months for best quality.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Remove the bones and skin, shred the meat, and use 2 cups. Taste the filling before adding salt because rotisserie chicken and cheese are already seasoned.
Can I prepare these ahead?
Prepare the filling a day ahead and refrigerate it. Assemble shortly before baking so the dough stays flaky.