Chicken Stuffed Crescent Rolls (Print Version)
Flaky crescent rolls filled with tender chicken and creamy goodness.
# Ingredients:
→ Dough and Fillings
01 -
2 cans (8 oz each) Pillsbury crescent roll dough
02 -
2 cans cream of chicken soup
03 -
8 oz cream cheese, softened
04 -
2-3 cups shredded cooked chicken
05 -
1 package Italian dressing mix or 3 tablespoons
06 -
2-3 green onions, chopped (optional)
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a medium pot over medium heat, combine the softened cream cheese and both cans of cream of chicken soup. Stir until smooth and well combined.
03 -
Add the Italian dressing mix and stir until fully incorporated. Reduce heat to low to keep the mixture warm.
04 -
Transfer most of the creamy mixture to a large bowl, reserving some in the pot for serving later. Add the shredded cooked chicken and chopped green onions (if using) to the bowl. Mix until evenly combined.
05 -
Unroll the crescent roll dough onto a baking sheet, separating them into individual triangles.
06 -
Spoon a generous portion of the chicken mixture onto each crescent roll triangle. Carefully roll the dough starting from the wide end to seal the filling inside.
07 -
Place the filled crescent rolls in the oven and bake for 9-12 minutes or until golden brown.
08 -
Serve warm, optionally topped with the remaining creamy gravy for added flavor.
# Notes:
01 -
Serve with a drizzle of gravy for enhanced flavor.
02 -
Optionally garnish with parsley or a sprinkle of paprika for added color.