Chicken Stuffed Crescent Rolls

These delicious Chicken Stuffed Crescent Rolls are flaky, buttery on the outside and filled with creamy chicken, cream cheese, and cheddar cheese. They’re perfect for breakfast, lunch, dinner, parties, lunchboxes, or a quick family snack.

Prep time

15 minutes

Cook time

15–20 minutes

Servings

8 rolls

1. Ingredients
Ingredient checklist
0 of 11

Cooked chicken, shredded
1 cup (about 140 g)

Cream cheese, softened
½ cup (about 115 g)

Shredded cheddar cheese
½ cup (about 55–60 g)

Refrigerated crescent roll dough
1 can (8 triangles)

Garlic powder
½ teaspoon

Onion powder
¼ teaspoon

Black pepper
¼ teaspoon

Salt
To taste, about ⅛ teaspoon

Chopped fresh parsley
1–2 tablespoons

Red bell pepper, finely diced (optional)
2 tablespoons

Melted butter or beaten egg for brushing
1 tablespoon
Optional additions

¼ teaspoon paprika or Italian seasoning

2 tablespoons finely chopped green onions

2 tablespoons cooked, crumbled turkey bacon

1–2 tablespoons grated Parmesan cheese

A pinch of chili flakes for a spicy version

2. Step-by-step instructions
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Step 1: Prepare the chicken filling

In a medium bowl, combine the shredded cooked chicken, softened cream cheese, cheddar cheese, garlic powder, onion powder, black pepper, salt, and parsley. Add diced bell pepper if desired. Mix until creamy and evenly combined.

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Step 2: Prepare the dough

Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper. Unroll the crescent dough and separate it into 8 triangles according to the package instructions.

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Step 3: Fill the crescent rolls

Place approximately 1–2 tablespoons of chicken filling near the wide end of each triangle. Avoid overfilling, as the cheese may leak during baking.

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Step 4: Roll and seal

Roll each triangle from the wide end toward the pointed tip. Tuck the ends inward slightly and place each roll seam-side down on the tray. Brush the tops with melted butter or beaten egg for a golden finish.

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Step 5: Bake until golden

Bake for 15–20 minutes, or until the crescent dough is puffed and deeply golden. Follow the dough package’s instructions if its recommended temperature or timing differs. The filling should be hot throughout.

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Step 6: Cool and serve

Allow the rolls to rest for 3–5 minutes. Sprinkle with fresh parsley and serve warm with garlic sauce, ranch dressing, honey mustard, or tomato ketchup.

3. Nutrition information
The following values are estimates, not laboratory-tested nutrition facts. They assume 8 rolls made with standard refrigerated crescent dough, chicken breast, cream cheese, cheddar, and a light butter or egg wash.

Estimated nutrition per roll (1 of 8)

220–260 calories
Protein

10–13 g
Carbohydrates

14–19 g
Total fat

13–17 g
Fiber

0–1 g
Sugar

2–4 g
Sodium

350–550 mg
Actual values depend on the dough brand, cheese type, chicken quantity, and amount of butter or egg wash. Serving size is one roll.

Nutrition for the full batch
Nutrient

Estimated amount for 8 rolls

Calories

1,760–2,080 kcal

Protein

80–104 g

Carbohydrates

112–152 g

Fat

104–136 g

Fiber

0–8 g

Sugar

16–32 g

Sodium

2,800–4,400 mg

4. Allergens and dietary information
Contains: wheat/gluten, milk and dairy.

May contain: egg, depending on the dough brand and whether egg wash is used.

Not vegetarian: contains chicken.

Not gluten-free: standard crescent roll dough contains wheat.

Not dairy-free: cream cheese and cheddar are dairy products.

Low-carb or keto: standard crescent dough is relatively high in carbohydrates, so this recipe is not keto-friendly as written.

For a lower-sodium version, use unsalted chicken, reduce added salt, and choose lower-sodium cheese and dough where available. For a gluten-free version, use certified gluten-free crescent dough or a suitable gluten-free pastry alternative.

5. Tips for the best crescent rolls
Soften the cream cheese: it blends more easily and produces a smooth filling.

Use cooled chicken: warm chicken can soften the dough and make it harder to handle.

Do not overfill: a small amount of filling makes rolling easier and reduces leakage.

Keep the dough cold: chilled dough is less sticky and easier to shape.

Avoid soggy rolls: drain any watery vegetables and use well-cooked chicken.

Check for doneness: the pastry should be golden and cooked through. If checking the chicken filling with a food thermometer, aim for at least 74°C (165°F).

For extra flavor: add garlic butter and a little Parmesan after baking.

6. Storage and reheating
Storage method

Recommendation

Refrigerator

Store in an airtight container for up to 3–4 days.

Freezer

Freeze baked and cooled rolls for about 2–3 months for best quality.

Oven reheating

Heat at 175°C (350°F) until hot, usually 8–12 minutes.

Air fryer

Heat at 160–170°C for approximately 4–7 minutes, checking frequently.

Microwave

Heat in short intervals; the pastry may become soft rather than crisp.

Refrigerate leftovers within 2 hours of cooking. Reheat leftovers to 74°C (165°F) before serving. If freezing, thaw in the refrigerator before reheating for more even warming.

7. Frequently asked questions (Q&A)
Q1. Can I use leftover rotisserie chicken?

Yes. Remove the skin and bones, shred the chicken, and use about 1 cup. Check the salt level before seasoning because rotisserie chicken may already be salty.

Q2. Can I make these rolls without cream cheese?

Yes. Try thick, well-drained Greek yogurt mixed with a little shredded cheese, or use a suitable soft dairy-free cream cheese alternative. The texture and flavor will differ.

Q3. Can I prepare them ahead of time?

Yes. Assemble the rolls, cover and refrigerate them, then bake within about 24 hours. For the best rise, follow the dough package’s handling instructions and avoid leaving the raw dough at room temperature for extended periods.

Q4. Can I cook them in an air fryer?

Yes. Arrange them in a single layer and air-fry at around 160–170°C (320–340°F) for approximately 8–12 minutes, depending on the air fryer and roll size. Check early and ensure the pastry is fully cooked.

Q5. Why did the filling leak out?

The rolls may have been overfilled, the dough may not have been sealed properly, or the filling may have been too wet. Use less filling and tuck the edges inward.

Q6. Can I make them spicy?

Yes. Add chopped jalapeños, chili flakes, cayenne pepper, or a little hot sauce to the filling. Avoid adding too much liquid hot sauce.

Q7. What can I serve with chicken stuffed crescent rolls?

Serve with a fresh salad, roasted vegetables, coleslaw, soup, potato wedges, or a dipping sauce such as ranch, garlic yogurt, or honey mustard.

Q8. Are these suitable for children?

Generally, yes, provided the ingredients are appropriate for the child and the chicken is fully cooked. Let the rolls cool before serving, and cut them into manageable pieces for younger children.

Q9. Can I use mozzarella instead of cheddar?

Absolutely. Mozzarella gives a stretchy, mild filling. You can also combine mozzarella and cheddar for a balanced flavor.

Q10. How do I make the rolls extra crispy?

Brush the tops lightly with beaten egg or melted butter, leave space between the rolls, and bake until golden. An oven or air fryer will generally give a crispier finish than a microwave.

Q11. Can I use homemade crescent dough?

Yes. Roll homemade dough into triangles, add the filling, and shape as directed. Baking time may vary depending on the dough recipe and thickness.

Q12. Can I make this recipe without chicken?

Yes. Substitute cooked mushrooms, spinach (squeezed dry), broccoli, or a combination of vegetables and cheese. The texture and nutrition will change.

8. Recipe card
Chicken Stuffed Crescent Rolls
Yield: 8 rolls · Prep: 15 min · Bake: 15–20 min · Oven: 190°C / 375°F

Ingredients

1 cup cooked shredded chicken

½ cup softened cream cheese

½ cup shredded cheddar

1 can crescent roll dough (8 triangles)

½ tsp garlic powder

¼ tsp onion powder

¼ tsp black pepper and salt to taste

1–2 tbsp chopped parsley

Optional diced bell pepper

1 tbsp melted butter or beaten egg for brushing

Method

Heat the oven to 190°C (375°F).

Mix chicken, cream cheese, cheddar, seasonings, and parsley.

Place 1–2 tablespoons of filling on each dough triangle.

Roll from the wide end, tuck in the sides, and place seam-side down on a lined tray.

Brush with butter or egg wash.

Bake for 15–20 minutes until golden and cooked through.

Rest for 3–5 minutes and serve warm.

Serving suggestion: Arrange the warm rolls on a platter, sprinkle with parsley and cracked black pepper, and serve with garlic dipping sauce. They’re especially delicious while the cheese filling is still warm and creamy.

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Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.