Baked Chicken Stuffed Crescent Rolls
Ingredients:
- 1 can (8 oz) refrigerated crescent roll dough
- 2 cups cooked chicken, shredded (you can use rotisserie chicken for convenience)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1 egg (for egg wash)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare the Filling:
- In a medium-sized bowl, mix the shredded chicken, cream cheese, cheddar cheese, garlic powder, onion powder, salt, and black pepper until well combined.
- Unroll Crescent Dough:
- Open the can of crescent roll dough and separate it into triangles.
- Fill the Rolls:
- Spoon a generous amount of the chicken mixture onto the wide end of each triangle. Roll the dough from the wide end to the point, wrapping it around the filling, and pinch the edges to seal.
- Place on Baking Sheet:
- Arrange the stuffed crescent rolls on the prepared baking sheet.
- Egg Wash:
- In a small bowl, beat the egg. Brush the egg wash over the tops of the crescent rolls to give them a golden finish while baking.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown and flaky.
- Serve:
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired. Serve warm with your favorite dipping sauce (like ranch or barbecue sauce) and enjoy!
