Crescent Chicken Roll-Ups

I made these on a weeknight when the fridge was borderline sad and the kids declared cereal unacceptable. They’re gooey, flaky pockets of rotisserie chicken, melty cheese, and herbs wrapped in buttery crescent dough — stupidly easy and somehow fancier than a sandwich. If you like handheld food that doubles as comfort and chaos-control, this is your new lazy-gourmet move.

My husband eats them like a raccoon at night — quiet, fast, and with a little shame. The first time I tossed in a sneaky spoonful of pesto because I was feeling cute, he proclaimed it “restaurant-level” and I’ve been riding that ego boost ever since. They’re a staple on movie nights, rushed Thursdays, and the occasional picnic when we forget plates.

Kitchen Talk

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I once tried making these with fresh homemade dough because I was a mood — the roll-ups were delicious but the timing? Nightmare. Store-bought crescent dough is the real MVP here. Also: don’t over-stuff unless you like soup explosions in the oven. I’ve seared a quick onion and garlic before mixing everything together, which adds a caramelized depth that the kids never notice but I do. Pro tip: brushing with an egg wash gives that bakery shine and makes people think you planned this.

Shopping Tips

– Protein: Rotisserie chicken is the fastest shortcut and adds flavor, but leftover shredded chicken or cooked diced chicken breast works great too.
– Cheese: Use a good melter like cheddar, mozzarella, or Swiss; pre-shredded is fine for speed but freshly shredded melts better.
– Dairy: Keep an egg on hand for an egg wash to get a glossy, golden finish — saves the “looks homemade” vibe.
– Fresh Herbs: A handful of parsley or chives brightens the filling; buy a small bunch rather than the huge clamshell if you’re not a herb hoarder.
– Fats & Oils: A little butter or olive oil in the filling (or brushed on top) ups the richness — don’t skip it if you want that indulgent edge.

Prep Ahead Ideas

– Shred or chop the chicken the day before and store in an airtight container in the fridge so assembly is five minutes.
– Mix the filling (cheese, herbs, any sauce) and keep it chilled; scoop onto dough straight from the fridge when ready to assemble.
– Store pre-rolled but unbaked roll-ups on a parchment-lined tray covered with plastic wrap in the fridge for up to 24 hours, then bake from cold (add a few extra minutes).
– Use labeled zipper bags or small containers for portions if you want breakfast-style reheating the next day.

✔Time-Saving Tricks

– Use rotisserie chicken or a store-bought grilled chicken strip to skip cooking poultry.
– Buy pre-shredded cheese and pre-minced garlic if you’re in full-speed mode.
– Assemble on a sheet pan so when they’re ready you can pop the whole tray into the oven — one-dish chaos control.
– If you’re short on time, skip sautéing onions (use store-bought caramelized onions) or add a pinch of onion powder to the filling.

✔Common Mistakes

– Overstuffing: I did this once and the filling leaked all over the pan; rescue it by mopping up drips mid-bake and letting the rolls rest before serving.
– Not sealing edges: If the crescent seams aren’t pinched, you’ll get a soggy bottom. Press and tuck like you mean it.
– Baking from frozen without adjusting time: frozen roll-ups need extra bake time; cover with foil if the top browns too fast.
– Skipping the egg wash: they’ll still taste great but lose that irresistible shine and deep color.

What to Serve It With

– A quick green salad with lemon vinaigrette to cut the richness.
– Oven-roasted broccoli or air-fried green beans for some crisp veg.
– Creamy coleslaw or a tangy cucumber salad for contrast.
– Garlic-roasted potatoes or a simple rice pilaf for a heartier meal.

✔Tips & Mistakes

– Use moderate oven heat so crescents brown evenly; too hot and the outside burns before the inside warms.
– Salt the filling lightly; cheese often brings more salt than you expect.
– If the tops brown too fast, tent loosely with foil for the last 5–7 minutes.
– Let them rest 3–5 minutes after baking so the cheese sets and you don’t scald everyone’s mouths.

✔Storage Tips

Leftovers are great in the fridge for 3–4 days in an airtight container. Reheat in a 350°F oven or toaster oven to keep the crust crisp — the microwave will make them soggy, but hey, it’s fine in a pinch. Cold? Totally edible. Some people (read: me) even eat them cold for breakfast with coffee — no judgment.

✔Variations and Substitutions

Swap chicken for diced ham, turkey, or cooked sausage. Swap pesto for marinara to make a pizza-style roll-up, or swap cheddar for pepper jack if you like heat. Tried using crescent sheet dough once and it was faster to assemble but needed slightly longer baking — still delicious. If you’re dairy-free, use a melty vegan cheese and a little extra seasoning to make up for the flavor loss.

Frequently Asked Questions

Crescent Chicken Roll-Ups

Flaky crescent rolls stuffed with a creamy chicken and cheddar filling, baked until golden and irresistible. A cozy, family-friendly dinner made easy.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 8 oz cream cheese, softened
• ▢ 2 tbsp sour cream
• ▢ 2 cup cooked shredded chicken
• ▢ 0.5 cup shredded cheddar cheese
• ▢ 2 tbsp sliced green onions
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 0.25 tsp paprika optional
• ▢ 0.5 tsp kosher salt to taste
• ▢ 0.25 tsp black pepper
• ▢ 16 oz refrigerated crescent roll dough
• ▢ 2 tbsp unsalted butter, melted
• ▢ 0.25 cup seasoned breadcrumbs for crunchy tops
• ▢ 1 tbsp chopped parsley for garnish, optional

Instructions

Preparation Steps

• Heat oven to 375°F. Line a large baking sheet with parchment.
• Soften cream cheese if needed in the microwave for 10–15 seconds.
• Beat cream cheese with sour cream until smooth. Stir in chicken, cheddar, green onions, garlic powder, onion powder, paprika, salt, and pepper.
• Unroll crescent dough and separate into triangles. Gently stretch the wide end for easier filling.
• Spoon about 2 tablespoons of filling onto the wide end of each triangle.
• Roll from the wide end toward the tip, tucking sides to enclose. Place seam-side down on the sheet.
• Brush tops with melted butter. Sprinkle breadcrumbs evenly over each roll-up.
• Bake 18–22 minutes until deeply golden and heated through. Rest 5 minutes, then garnish with parsley and serve.

Notes

Make it ranch-style by swapping the onion powder and paprika for 1 tsp ranch seasoning. For a saucier version, drizzle warm chicken gravy over the baked roll-ups. Leftovers keep in the fridge for 3 days; reheat at 325°F for 8–10 minutes to re-crisp.

This recipe is an original creation inspired by classic Crescent Chicken Roll-Ups flavors. All ingredient ratios and instructions are independently developed.