Introduction
The secret to the best stuffed crescent rolls is a filling that’s creamy—but not runny—so it stays inside while baking.
Using cream cheese (or a thick sauce) helps everything hold together, and shredded rotisserie chicken makes this recipe
unbelievably fast. Add a buttery garlic topping for a bakery-style finish.
Ingredients
Main
- 2 cans (8-count each) refrigerated crescent roll dough (16 triangles total)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 6 oz (170 g) cream cheese, softened
- 1 1/2 cups (150 g) shredded cheddar (or mozzarella / Monterey Jack)
- 2 tbsp sour cream (optional, extra creamy)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning (or ranch seasoning for a different vibe)
Optional “Garlic Butter” Finish
- 3 tbsp butter, melted
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- 2 tbsp grated parmesan
- 1 tbsp chopped parsley
Optional Dips
- Ranch
- Marinara
- Honey mustard
- Buffalo sauce
Instructions
1) Prep
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper (recommended).
