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Cheesy Chicken Crescent Rolls

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken , shredded rotisserie chicken is perfect
  • 1 can (8 oz) refrigerated crescent roll dough
  • 4 oz cream cheese , softened
  • 1/2 cup shredded cheddar cheese or a cheddar–mozzarella blend
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 tablespoons butter , melted for brushing
  • 2 green onions , finely sliced
  • 1 garlic clove , minced or 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt , plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika optional but awesome
  • 1 tablespoon fresh parsley , chopped optional garnish
  • Ranch or marinara , for dipping optional but highly recommended

Method
 

  1. Set oven to 375°F (190°C). Line a baking sheet with parchment for easy cleanup. Your future self says thanks.
  2. In a bowl, mix cream cheese, sour cream, garlic, onion powder, salt, pepper, and smoked paprika until smooth.
  3. Fold in shredded chicken, cheddar, and green onions. Taste and adjust salt/pepper. If it's not addicting by the spoonful, add a pinch more salt.
  4. Unroll the dough and separate into 8 triangles. Keep them cold so they're easier to handle.
  5. Spoon about 2 heaping tablespoons of filling near the wide end of each triangle. Roll toward the point, tucking the sides to keep cheese from staging an escape.
  6. Place rolls on the sheet, seam-side down. Brush tops with melted butter for that golden flex.
  7. Bake 12–15 minutes until deep golden and the edges are crisp. If your oven runs hot, start checking at 11 minutes.
  8. Sprinkle with parsley and a pinch of flaky salt. Serve hot with ranch or marinara. Prepare for applause.