Ready to transform that package of crescent rolls into something spectacular? Whether you’re craving a quick weeknight dinner, planning a festive gathering, or just need some reliable comfort food, chicken and crescent rolls are a match made in heaven. We’ve gathered 20 mouthwatering recipes that prove this simple combo can be the star of any occasion. Let’s get rolling and find your new favorite dish!
Cheesy Chicken and Bacon Crescent Rolls
Beneath the soft glow of the kitchen light, there’s a quiet comfort in the simple act of rolling dough, a small ritual that promises something warm and satisfying to share. It’s the kind of uncomplicated joy that feels just right for a cozy evening in.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of tubes of refrigerated crescent roll dough
– About 2 cups of shredded, cooked chicken
– A good handful of cooked and crumbled bacon
– A generous cup of shredded cheddar cheese
– A splash of milk, just to brush on top
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles, laying them flat on your prepared sheet.
3. In a medium bowl, gently mix the shredded chicken, crumbled bacon, and shredded cheddar cheese until just combined.
4. Spoon an equal portion of the chicken mixture onto the wider end of each dough triangle, using about 2 tablespoons per roll.
5. Carefully roll each triangle from the wide end to the point, tucking the filling in as you go to prevent leaks, and place them seam-side down on the baking sheet.
6. Lightly brush the top of each roll with a splash of milk using a pastry brush—this will help them achieve a beautifully golden-brown finish.
7. Bake in the preheated oven for 12 to 15 minutes, or until the rolls are puffed and deeply golden all over.
8. Let the rolls cool on the baking sheet for about 5 minutes before serving; this brief rest allows the filling to set slightly so it doesn’t spill out when you take a bite.
Each bite yields a flaky, buttery crust that gives way to a savory, melty heart of chicken and bacon. Enjoy them fresh from the oven with a side of cool ranch dressing for dipping, or pack them for a comforting lunch the next day—they reheat wonderfully in a toaster oven to keep that crisp texture.
Buffalo Chicken Crescent Roll Bites
Evenings like this, when the world outside quiets to a hush, I find myself craving something warm and comforting—a little bite of nostalgia wrapped in flaky pastry. These Buffalo chicken crescent roll bites are just that, a cozy treat that brings together spicy, tangy flavors with buttery, golden layers in a way that feels like a gentle hug on a plate. They’re perfect for sharing with loved ones or savoring slowly by yourself, a reminder that simple pleasures often taste the sweetest.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of cups of cooked, shredded chicken (about 2 cups)
– A good splash of Buffalo sauce (about 1/2 cup)
– A dollop of cream cheese (4 ounces), softened to room temperature
– A sprinkle of shredded cheddar cheese (1 cup)
– A tube of refrigerated crescent roll dough (8 ounces)
– A little melted butter (2 tablespoons)
– A pinch of garlic powder (1/2 teaspoon)
– A dash of dried parsley (1/2 teaspoon)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded chicken, Buffalo sauce, cream cheese, and cheddar cheese until evenly mixed—tip: if the cream cheese is too cold, microwave it for 10 seconds to soften it up.
3. Unroll the crescent dough on a clean surface and separate it into 8 triangles along the perforated lines.
4. Spoon about 2 tablespoons of the chicken mixture onto the wider end of each dough triangle.
5. Roll each triangle from the wide end to the point, tucking in the sides as you go to seal the filling inside—tip: don’t overfill them, or they might burst open while baking.
6. Place the rolled bites seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. In a small bowl, whisk together the melted butter, garlic powder, and dried parsley.
8. Brush the butter mixture generously over the tops of each bite using a pastry brush—tip: this adds a lovely golden color and extra flavor as they bake.
9. Bake in the preheated oven for 12–15 minutes, or until the rolls are puffed up and deep golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Remember how the first bite yields a satisfying crunch from the flaky crust, giving way to a creamy, spicy filling that’s just bold enough without overwhelming the senses. Serve them warm with extra Buffalo sauce for dipping, or pair them with a crisp celery stick to balance the heat—they’re delightful as a game-day snack or a quiet evening indulgence.
Spinach and Artichoke Chicken Crescent Rolls
Yesterday, as the afternoon light faded in my kitchen, I found myself craving something comforting yet elegant—a dish that felt like a warm embrace after a long week. That’s how these spinach and artichoke chicken crescent rolls came to be, a simple yet satisfying creation that marries creamy filling with flaky pastry.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of cooked, shredded chicken breast
– A 10-ounce package of frozen chopped spinach, thawed and squeezed dry
– A 14-ounce can of artichoke hearts, drained and chopped
– 8 ounces of cream cheese, softened
– A cup of shredded mozzarella cheese
– A quarter cup of grated Parmesan cheese
– A splash of milk (about 2 tablespoons)
– A couple of cloves of garlic, minced
– A teaspoon of dried oregano
– A pinch of salt and black pepper
– Two 8-ounce cans of refrigerated crescent roll dough
– A tablespoon of melted butter
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded chicken, spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, milk, garlic, oregano, salt, and pepper—mix until everything is evenly incorporated.
3. Tip: Squeeze the spinach thoroughly to remove excess moisture; this prevents the filling from becoming soggy.
4. Unroll the crescent dough and separate it into 8 triangles on a clean surface.
5. Spoon about a quarter cup of the filling onto the wider end of each dough triangle.
6. Roll each triangle from the wide end to the point, gently tucking in the sides as you go to seal the filling.
7. Place the rolls seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
8. Brush the tops of the rolls with the melted butter for a golden finish.
9. Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and deep golden brown.
10. Tip: Rotate the baking sheet halfway through cooking for even browning.
11. Remove from the oven and let the rolls cool on the sheet for 5 minutes before serving.
12. Tip: For extra flavor, sprinkle a little extra Parmesan on top right after baking while they’re still warm.
Layers of flaky, buttery pastry give way to a creamy, savory filling that’s rich with the earthy notes of spinach and artichoke, balanced by tender chicken and melty cheeses. Serve these warm with a side salad for a cozy meal, or slice them into smaller pieces as an appetizer at gatherings—they’re just as delightful fresh from the oven as they are at room temperature.
BBQ Chicken Crescent Ring
Just now, as the winter light slants through my kitchen window on this quiet Christmas Eve morning, I find myself drawn to the comforting ritual of making something warm and shareable—a dish that feels like a cozy gathering in itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of shredded cooked chicken
– A generous half cup of your favorite BBQ sauce
– A cup of shredded cheddar cheese
– A couple of green onions, thinly sliced
– Two 8-ounce cans of refrigerated crescent roll dough
– A splash of milk for brushing
– A sprinkle of everything bagel seasoning
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. In a medium bowl, combine the shredded chicken, BBQ sauce, cheddar cheese, and sliced green onions until evenly mixed.
3. Unroll the crescent dough and separate it into 16 triangles, arranging them in a circle on the baking sheet with the wide ends overlapping in the center and points facing outward.
4. Spoon the chicken mixture evenly onto the wide ends of the dough circle, keeping it about an inch from the edges.
5. Gently fold each dough point over the filling and tuck it under the wide end at the center to form a ring, pressing lightly to seal any gaps.
6. Brush the top of the dough lightly with milk and sprinkle evenly with the everything bagel seasoning for a savory crunch.
7. Bake in the preheated oven for 18–20 minutes, until the crescent ring is golden brown and the filling is bubbly around the edges.
8. Let the ring cool on the baking sheet for 5 minutes before slicing to allow the filling to set slightly.
Now, as you slice into it, you’ll find the flaky, buttery layers give way to a smoky-sweet chicken filling with melty cheese pockets, perfect for pulling apart with friends over a casual dinner. Try serving it with a simple side salad or extra BBQ sauce for dipping to balance the richness.
Garlic Parmesan Chicken Crescent Braid
A quiet afternoon in the kitchen, with the gentle hum of the oven and the comforting scent of garlic filling the air, feels like a small, personal celebration. This braid, with its golden layers and savory heart, is the kind of dish that turns a simple meal into a moment of quiet joy, perfect for sharing or savoring alone on a cozy evening.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tubes of refrigerated crescent roll dough
– About a pound of boneless, skinless chicken breasts, cut into small, bite-sized pieces
– A generous half cup of grated Parmesan cheese
– A quarter cup of mayonnaise
– Two tablespoons of melted butter
– Two cloves of garlic, minced very finely
– A teaspoon of Italian seasoning
– A pinch of salt and a few cracks of black pepper
– A splash of milk, just to brush on top
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. In a medium bowl, combine the bite-sized chicken pieces, grated Parmesan cheese, mayonnaise, melted butter, minced garlic, Italian seasoning, salt, and black pepper until everything is evenly coated. (Tip: Letting this mixture sit for 5 minutes helps the flavors meld beautifully.)
3. Unroll the crescent dough sheets and arrange them on the prepared baking sheet, pressing the perforated seams together to form one large rectangle.
4. Spoon the chicken mixture down the center third of the dough rectangle, leaving about an inch of space at the top and bottom.
5. Using kitchen scissors or a sharp knife, make cuts about 1 inch apart along both long sides of the dough, stopping about ½ inch from the filling. (Tip: Cutting at a slight angle gives the braid a more elegant, woven look.)
6. Fold the dough strips over the filling, alternating from side to side in a crisscross pattern to create a braided effect, and gently press the ends to seal.
7. Brush the top of the braid lightly with a splash of milk to help it achieve a deep golden-brown color.
8. Bake in the preheated oven for 22–25 minutes, or until the dough is puffed and golden brown and the chicken is cooked through. (Tip: Check for doneness by inserting a knife into the center—it should come out hot to the touch.)
9. Remove from the oven and let it rest on the baking sheet for 5 minutes before slicing.
Zesty with garlic and rich with Parmesan, each slice reveals tender chicken nestled in flaky, buttery layers. The braid holds together beautifully for neat servings, yet it feels wonderfully rustic, perfect alongside a simple green salad or with a drizzle of warm marinara for dipping on a chilly night.
Chicken Alfredo Crescent Roll Casserole
Venturing into the kitchen on this quiet morning, I find myself craving something that feels both comforting and effortless, a dish that wraps familiar flavors in a new embrace. It’s the kind of meal that turns a simple evening into a cozy ritual, where every bite feels like a gentle pause in the day’s rush.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of cooked, shredded chicken
– A 15-ounce jar of Alfredo sauce
– A cup of shredded mozzarella cheese
– A half cup of grated Parmesan cheese
– A 8-ounce tube of refrigerated crescent roll dough
– A splash of olive oil
– A pinch of dried Italian seasoning
Instructions
1. Preheat your oven to 375°F, and lightly grease a 9×13-inch baking dish with a splash of olive oil, using a brush or your fingers to coat it evenly—this helps prevent sticking and adds a subtle flavor.
2. In a large mixing bowl, combine the cooked, shredded chicken with the entire jar of Alfredo sauce, stirring gently until the chicken is fully coated and the mixture looks creamy and uniform.
3. Spread the chicken and Alfredo mixture evenly into the prepared baking dish, pressing it down lightly with a spatula to create a smooth layer that will bake consistently.
4. Sprinkle the shredded mozzarella cheese evenly over the chicken mixture, followed by the grated Parmesan cheese, layering them to ensure every bite gets a cheesy, melty texture.
5. Unroll the tube of crescent roll dough on a clean surface, and carefully separate it into triangles along the perforated lines, handling it gently to avoid tearing.
6. Arrange the crescent roll triangles in a single layer over the cheese-topped mixture, slightly overlapping them to cover most of the surface—this creates a golden, flaky crust that seals in the flavors.
7. Lightly brush the tops of the crescent rolls with another splash of olive oil, then sprinkle a pinch of dried Italian seasoning over them for an herby aroma that enhances the bake.
8. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the crescent rolls are puffed up and golden brown, and the cheese underneath is bubbly around the edges.
9. Remove the casserole from the oven and let it rest for 5 minutes before serving—this allows the layers to set slightly, making it easier to slice without falling apart.
Relishing this dish feels like uncovering a hidden gem in everyday cooking. The crescent rolls bake into a buttery, flaky blanket that contrasts beautifully with the creamy, cheesy chicken beneath, offering a satisfying crunch with each forkful. Serve it straight from the dish for a family-style meal, or pair it with a simple green salad to balance the richness, letting the warmth fill your kitchen with a sense of home.
Ranch Chicken and Cheese Crescent Bundles
Wandering through the kitchen this afternoon, I found myself craving something cozy yet simple—a little project to tuck into while the world outside bustles. It’s the kind of dish that feels like a warm hug, with flaky pastry wrapping around tender chicken and a creamy, herby filling, perfect for a quiet moment or sharing with a few loved ones.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A tube of refrigerated crescent roll dough (8 count)
– About 2 cups of cooked, shredded chicken (I used a rotisserie chicken for ease)
– Half a cup of shredded cheddar cheese
– A quarter cup of ranch dressing
– A tablespoon of melted butter
– A sprinkle of garlic powder (just a pinch or two)
– A little dried parsley for garnish, if you like
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded chicken, cheddar cheese, and ranch dressing until everything is evenly coated—this filling should hold together when pressed.
3. Unroll the crescent dough and separate it into 8 triangles on a clean surface.
4. Spoon about 2 tablespoons of the chicken mixture onto the wider end of each dough triangle.
5. Gently roll each triangle from the wide end to the point, tucking in the sides as you go to seal the filling inside; place the bundles seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
6. Brush the tops of each bundle lightly with the melted butter, then sprinkle with garlic powder and a touch of dried parsley for color.
7. Bake in the preheated oven for 18–20 minutes, or until the pastry is golden brown and puffed—check at 18 minutes to avoid overbrowning.
8. Remove from the oven and let the bundles cool on the baking sheet for 5 minutes before serving; this helps the filling set so they don’t fall apart when you bite in.
Each bundle emerges from the oven with a flaky, buttery crust that gives way to a creamy, savory interior—the ranch adds a tangy herby note that pairs beautifully with the mild cheddar. Enjoy them warm as a handheld snack, or serve alongside a crisp salad for a light meal that feels indulgent without much fuss.
Chicken Pot Pie Crescent Roll Cups
Maybe it’s the way the light slants through the kitchen window this morning, or the quiet hum of the oven preheating, but there’s something deeply comforting about tucking a familiar filling into a flaky, golden vessel. These little cups are the cozy, hands-on answer to a classic, perfect for when you want that pot pie feeling without the fuss of a whole pie. They come together with a gentle, almost meditative rhythm, turning simple ingredients into something warm and welcoming.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of tubes of refrigerated crescent roll dough (you’ll need 12 triangles total)
– About 2 cups of cooked, shredded chicken (leftover rotisserie chicken works beautifully here)
– A good cup of frozen mixed veggies (peas, carrots, corn, and green beans are my go-to)
– A splash of chicken broth, maybe ¾ cup
– A generous ½ cup of heavy cream
– A couple of tablespoons of all-purpose flour
– A small pat of butter, about 2 tablespoons
– A pinch of dried thyme and a little salt and pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup standard muffin tin.
2. Unroll the crescent dough and separate it into triangles; gently press each triangle into a muffin cup, letting the points hang over the edges—this will form your cup.
3. In a medium saucepan over medium heat, melt the butter until it’s just foamy, about 1-2 minutes.
4. Sprinkle the flour into the melted butter and whisk constantly for 1 minute to cook out the raw flour taste, creating a roux.
5. Slowly pour in the chicken broth while whisking continuously to prevent lumps, then stir in the heavy cream until the mixture is smooth.
6. Add the shredded chicken, frozen mixed veggies, dried thyme, salt, and pepper to the saucepan, stirring until everything is evenly coated in the sauce.
7. Let the filling simmer for 3-4 minutes, stirring occasionally, until it thickens slightly and the veggies are no longer frozen—it should coat the back of a spoon.
8. Spoon the warm filling evenly into each dough-lined muffin cup, filling them almost to the top but not overflowing.
9. Fold the overhanging dough points over the filling, lightly pressing them to seal—they don’t need to be perfect, as they’ll puff up beautifully.
10. Bake in the preheated oven for 13-15 minutes, or until the crescent dough is deeply golden brown and flaky.
11. Remove the tin from the oven and let the cups cool in the pan for 5 minutes; this helps them set so they don’t fall apart when you lift them out.
12. Use a butter knife to gently loosen the edges, then transfer the cups to a wire rack or serving plate.
Just out of the oven, these cups offer a delightful contrast: the pastry is shatteringly crisp and buttery, giving way to a creamy, savory filling that’s studded with tender chicken and sweet veggies. Serve them warm on a platter for a casual gathering, or pack one in a lunchbox—they’re just as good at room temperature, making them a versatile little treat.
Jalapeño Popper Chicken Crescent Rolls
Beneath the quiet hum of the kitchen light, I found myself reaching for the familiar comfort of crescent roll dough, a simple canvas waiting for a bit of warmth and spice. It’s the kind of easy, hands-on project that feels just right for a slow afternoon, transforming humble ingredients into something cozy and shareable. The gentle kick of jalapeño and the creamy, melty filling promise a little pocket of comfort in every bite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A tube of refrigerated crescent roll dough (8 count)
– About a pound of cooked, shredded chicken breast
– 4 ounces of softened cream cheese
– A half cup of shredded cheddar cheese
– A couple of jalapeños, finely diced (remove seeds for less heat if you like)
– A quarter cup of cooked, crumbled bacon
– A splash of milk, just to loosen the filling
– A pinch each of garlic powder, onion powder, salt, and black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, diced jalapeños, crumbled bacon, garlic powder, onion powder, salt, and black pepper.
3. Add a splash of milk to the bowl and stir until everything is evenly mixed and creamy. Tip: Letting the cream cheese soften at room temperature for 30 minutes makes blending much easier.
4. Unroll the crescent dough on a clean surface and separate it into 8 triangles along the perforations.
5. Spoon about 2 tablespoons of the chicken filling onto the wider end of each dough triangle.
6. Gently roll each triangle from the wide end to the point, tucking in the sides as you go to encase the filling. Tip: Don’t overfill them, or the filling might leak during baking.
7. Place each rolled crescent seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12 to 15 minutes, until the rolls are puffed and golden brown. Tip: For extra color, you can brush the tops with a little melted butter before baking.
9. Remove the baking sheet from the oven and let the rolls cool on the sheet for 5 minutes before serving.
Warm from the oven, these rolls offer a delightful contrast: the flaky, buttery layers of the crescent dough give way to a creamy, savory filling with just the right amount of jalapeño warmth. The melted cheeses pull into soft strings with each bite, while the bacon adds a welcome salty crunch. For a fun twist, try serving them alongside a cool ranch or avocado crema dip to balance the heat.
Chicken Enchilada Crescent Roll Bake
Nostalgia often finds its way into the kitchen, especially on quiet evenings when the world outside feels distant. This dish, a comforting twist on tradition, comes together with the gentle rhythm of simple steps and familiar aromas, wrapping you in warmth from the first savory bite to the last. It’s the kind of meal that feels like a cozy embrace, perfect for sharing or savoring alone.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of shredded cooked chicken
– A 10-ounce can of red enchilada sauce
– A cup of shredded cheddar cheese
– A 4-ounce can of diced green chiles
– A splash of sour cream, about half a cup
– A tube of crescent roll dough
– A sprinkle of chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine the shredded chicken, enchilada sauce, half of the cheddar cheese, and the diced green chiles until evenly mixed.
3. Unroll the crescent roll dough and separate it into triangles along the perforations.
4. Spoon about two tablespoons of the chicken mixture onto the wide end of each dough triangle.
5. Gently roll up each triangle from the wide end to the point, tucking in the sides as you go to encase the filling.
6. Place the rolled crescents seam-side down in the prepared baking dish, arranging them in a single layer.
7. Bake in the preheated oven for 20–25 minutes, or until the dough is golden brown and puffed up.
8. Remove the dish from the oven and immediately sprinkle the remaining cheddar cheese over the top, letting it melt from the residual heat.
9. Dollop the sour cream over the baked crescents just before serving.
10. Garnish with the chopped cilantro for a fresh, vibrant finish.
You’ll notice the crescents emerge from the oven with a flaky, golden exterior that gives way to a tender, saucy filling inside. The flavors meld into a rich, slightly spicy comfort, with the cool sour cream balancing each bite beautifully—try serving it alongside a crisp green salad for a simple, satisfying meal.
Honey Mustard Chicken Crescent Pinwheels
Evenings like this, when the kitchen feels quiet and the light slants just so through the window, I find myself reaching for simple comforts—the kind that come together with a gentle rhythm and fill the house with a warm, inviting aroma.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- A couple of boneless, skinless chicken breasts, about 1 pound total
- A splash of olive oil, about 1 tablespoon
- A good dollop of Dijon mustard, roughly 1/4 cup
- A generous drizzle of honey, about 2 tablespoons
- A pinch of garlic powder
- A pinch of onion powder
- A sprinkle of salt
- A sprinkle of black pepper
- One 8-ounce tube of refrigerated crescent roll dough
- A handful of shredded mozzarella cheese, about 1 cup
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Pat the chicken breasts dry with a paper towel, then season them evenly on both sides with the salt, black pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the seasoned chicken breasts to the hot skillet and cook for 5-7 minutes per side, until they are golden brown and reach an internal temperature of 165°F when checked with a meat thermometer.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute, which keeps it moist.
- While the chicken rests, unroll the crescent dough on a clean surface and separate it into 8 triangles along the perforations.
- In a small bowl, whisk together the Dijon mustard and honey until smooth to create the sauce.
- Thinly slice the rested chicken into small, bite-sized pieces.
- Spread about 1 teaspoon of the honey mustard sauce evenly over each crescent triangle, leaving a small border around the edges.
- Sprinkle a tablespoon of shredded mozzarella cheese over the sauce on each triangle.
- Divide the sliced chicken pieces evenly among the triangles, placing them over the cheese.
- Starting at the wider end, tightly roll up each triangle into a crescent shape, tucking the ends under slightly to prevent filling from leaking during baking.
- Place the rolled pinwheels seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
- Lightly brush the tops of the pinwheels with any remaining honey mustard sauce for extra flavor and a golden finish.
- Bake in the preheated oven for 12-15 minutes, until the crescent dough is puffed and deeply golden brown.
You’ll find these pinwheels emerge from the oven with a flaky, buttery crust that gives way to tender, savory chicken and a sweet-tangy glaze. They’re perfect for pulling apart while still warm, perhaps served alongside a crisp green salad for a cozy, effortless meal that feels just right for a quiet evening in.
Chicken and Broccoli Stuffed Crescent Rolls
A quiet afternoon in the kitchen, with the oven humming softly and the scent of buttery pastry beginning to warm the air—this is where comfort takes shape, simple and familiar. As I gather the ingredients, the rhythm of chopping and mixing feels like a gentle pause in the day’s rush, a small ritual that promises something warm and satisfying to share. It’s a humble dish, really, just chicken and broccoli tucked into flaky dough, but sometimes that’s exactly what the heart needs.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of cups of cooked, shredded chicken breast
– About 2 cups of finely chopped fresh broccoli florets
– A cup of shredded cheddar cheese
– Half a cup of mayonnaise
– A tablespoon of Dijon mustard
– A teaspoon of garlic powder
– A pinch of salt and a few cracks of black pepper
– Two 8-ounce cans of refrigerated crescent roll dough
– An egg, lightly beaten with a splash of water for brushing
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded chicken, chopped broccoli, cheddar cheese, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until evenly mixed.
3. Unroll the crescent dough onto a clean surface, separating it into triangles along the perforated lines.
4. Spoon about 2 tablespoons of the chicken and broccoli mixture onto the wider end of each dough triangle.
5. Gently roll each triangle from the wide end to the point, tucking in the sides as you go to seal the filling—this helps prevent leaks during baking.
6. Place the rolled crescents seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of each crescent roll lightly with the beaten egg mixture for a golden, glossy finish.
8. Bake in the preheated oven for 12 to 15 minutes, or until the rolls are puffed and deeply golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving—this allows the filling to set slightly so it doesn’t spill out.
On the plate, these rolls offer a delightful contrast: the exterior is crisp and flaky, giving way to a tender, creamy filling where the broccoli adds a subtle crunch. The cheddar melts into every bite, mingling with the savory chicken and hint of mustard for a cozy, balanced flavor. Try serving them alongside a simple green salad or dipping them into a cool ranch dressing for an extra touch of indulgence.
Pesto Chicken and Mozzarella Crescent Rolls
A quiet moment in the kitchen, with the oven warming the air and the scent of basil beginning to unfurl, is where this simple comfort begins. It’s the kind of recipe that feels like a gentle hug, turning a few humble ingredients into something warm and satisfying to share. Let’s gather what we need and begin.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A tube of refrigerated crescent roll dough (the kind with 8 triangles)
– About a pound of cooked, shredded chicken breast
– A generous half cup of prepared basil pesto
– A cup of shredded mozzarella cheese
– A couple of tablespoons of grated Parmesan cheese
– A light brushing of melted butter
Instructions
1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Unroll the crescent dough on a clean surface and carefully separate it into the 8 pre-cut triangles.
3. In a medium mixing bowl, combine the shredded chicken, pesto, and mozzarella cheese until everything is evenly coated. Tip: If your chicken is freshly cooked and still warm, it will help the cheese melt slightly and bind the filling together beautifully.
4. Spoon a heaping tablespoon of the chicken-pesto mixture onto the wider end of each dough triangle.
5. Gently roll up each triangle from the wide end to the point, tucking the sides in as you go to encase the filling.
6. Place the rolled crescents seam-side down on your prepared baking sheet, spacing them about 2 inches apart.
7. Lightly brush the top of each roll with the melted butter and sprinkle evenly with the grated Parmesan cheese.
8. Bake in the preheated oven for 13 to 15 minutes, or until the rolls are puffed and a deep, golden brown all over. Tip: Ovens can vary, so start checking at 13 minutes—the bottoms should be crisp, not pale.
9. Remove the baking sheet from the oven and let the rolls rest on the sheet for 5 minutes before serving. Tip: This resting time allows the filling to set slightly, so it won’t spill out when you take that first bite.
What emerges from the oven is pure, savory comfort. The exterior is flaky and buttery, giving way to a tender, cheesy interior where the bright pesto and hearty chicken meld perfectly. Wonderful served warm alongside a simple green salad for a complete meal, or even packed for a picnic where their portability shines.
Chicken Caesar Salad Crescent Roll Wraps
Sometimes, the simplest meals are the ones that linger in memory, like today’s quiet lunch where I transformed pantry staples into something comforting and new. It’s a humble twist on a classic, perfect for a solo afternoon when you want something satisfying without much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 pound)
– A tablespoon of olive oil
– A teaspoon of garlic powder
– A pinch of salt and black pepper
– A tube of refrigerated crescent roll dough (8 count)
– A couple of cups of chopped romaine lettuce
– A half cup of shredded Parmesan cheese
– A quarter cup of Caesar dressing
– A splash of lemon juice
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels, then drizzle them with olive oil and sprinkle evenly with garlic powder, salt, and black pepper.
3. Heat a skillet over medium-high heat and cook the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown. Tip: Let the chicken rest for 5 minutes after cooking to keep it juicy before slicing.
4. While the chicken rests, unroll the crescent dough and separate it into 8 triangles on the prepared baking sheet.
5. Slice the rested chicken into thin strips, about 1/4-inch thick.
6. In a medium bowl, toss the chopped romaine with Caesar dressing and lemon juice until lightly coated.
7. Place a small handful of the dressed lettuce onto the wide end of each dough triangle, top with a few chicken strips, and sprinkle with shredded Parmesan. Tip: Avoid overfilling to prevent the wraps from bursting open during baking.
8. Roll each triangle from the wide end to the point, gently pressing the dough to seal the edges, and arrange them on the baking sheet with the seam side down.
9. Bake in the preheated oven for 12-15 minutes, until the crescent rolls are puffed and deep golden brown. Tip: Rotate the baking sheet halfway through for even browning.
10. Remove from the oven and let cool for 2-3 minutes before serving.
Each bite offers a delightful contrast: the flaky, buttery crescent roll gives way to crisp lettuce and tender, seasoned chicken, all tied together with the creamy tang of Caesar. Enjoy them warm as a handheld lunch, or slice them in half to reveal the colorful layers for a prettier plate.
Teriyaki Chicken Crescent Roll-Ups
Years have a way of folding memories into layers, and today, as the winter light slants through my kitchen window, I find myself reaching for the familiar comfort of crescent dough and the sweet-salty promise of teriyaki—a simple pleasure that feels like a warm embrace on a quiet afternoon.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A tube of refrigerated crescent roll dough (8 rolls)
– About a pound of boneless, skinless chicken breast, cut into thin strips
– A generous half-cup of teriyaki sauce
– A couple of tablespoons of vegetable oil
– A splash of water (just a tablespoon or so)
– A small handful of shredded mozzarella cheese (about half a cup)
– A sprinkle of sesame seeds for topping
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers lightly.
3. Add the chicken strips to the skillet and cook for 5–7 minutes, stirring occasionally, until they turn opaque and develop golden-brown edges.
4. Pour in the teriyaki sauce and water, then reduce the heat to medium-low, letting it simmer for 3–4 minutes until the sauce thickens slightly and coats the chicken evenly—this helps lock in flavor without drying it out.
5. Remove the skillet from the heat and let the chicken cool for 5 minutes to prevent the dough from becoming soggy.
6. Unroll the crescent dough on a clean surface and separate it into 8 triangles.
7. Spoon about 2 tablespoons of the teriyaki chicken onto the wide end of each dough triangle, then top with a pinch of mozzarella cheese.
8. Gently roll each triangle from the wide end to the point, tucking the edges slightly to seal in the filling, and place them seam-side down on the prepared baking sheet.
9. Brush the tops of the roll-ups lightly with any remaining teriyaki sauce from the skillet and sprinkle with sesame seeds for a nutty crunch.
10. Bake in the preheated oven for 12–15 minutes, or until the crescent dough puffs up and turns a deep golden brown.
11. Let the roll-ups cool on the baking sheet for 5 minutes before serving to allow the cheese to set.
From the oven, these roll-ups emerge with flaky, buttery layers that give way to tender chicken soaked in that glossy teriyaki glaze—each bite is a cozy balance of savory and sweet, perfect for dipping into extra sauce or pairing with a crisp side salad for a comforting weeknight treat.
Chicken and Mushroom Crescent Dumplings
Remembering how my grandmother would hum in her kitchen on chilly afternoons, I find myself drawn to the same comforting rhythm today. These dumplings, with their flaky crescent wrappers hugging a savory chicken and mushroom filling, feel like a warm embrace on a quiet winter day—simple, nostalgic, and deeply satisfying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of cooked chicken, shredded into bite-sized pieces
– About 8 ounces of cremini mushrooms, finely chopped
– Half a cup of finely diced yellow onion
– Two cloves of garlic, minced
– A tablespoon of olive oil
– A quarter cup of chicken broth
– A splash of soy sauce
– A teaspoon of dried thyme
– A pinch of salt and a few cracks of black pepper
– One package of refrigerated crescent roll dough (8 count)
– One large egg, lightly beaten
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium heat until it shimmers.
3. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the chopped mushrooms and cook for 5–7 minutes, stirring frequently, until they release their moisture and brown slightly.
6. Pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom of the skillet.
7. Add the shredded chicken, dried thyme, salt, and pepper, stirring to combine everything evenly.
8. Cook the mixture for 2–3 minutes until heated through, then remove from heat and let it cool slightly for 5 minutes. Tip: Cooling prevents the dough from becoming soggy.
9. Unroll the crescent dough and separate it into 8 triangles on a lightly floured surface.
10. Spoon about 2 tablespoons of the chicken-mushroom filling onto the wider end of each dough triangle.
11. Roll each triangle from the wide end to the point, gently pressing the edges to seal and forming a crescent shape.
12. Place the dumplings on the prepared baking sheet, spacing them about 1 inch apart.
13. Brush the tops of each dumpling with the beaten egg using a pastry brush. Tip: This gives them a golden, glossy finish.
14. Bake in the preheated oven for 12–15 minutes, or until the dough is puffed and deep golden brown. Tip: Check at 12 minutes to avoid overbaking.
15. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Each bite offers a delightful contrast—the flaky, buttery crust giving way to the tender, umami-rich filling. Enjoy them warm with a drizzle of honey for a sweet-savory twist, or pair with a simple green salad for a cozy meal that feels just right.
Spicy Sriracha Chicken Crescent Twists
Dipping into the quiet of this December morning, with the kitchen window fogged against the chill, I find myself reaching for the familiar comfort of crescent dough and the bright, fiery kick of sriracha. It’s a simple alchemy for a day that calls for something both cozy and lively, a twist on tradition that feels just right for now.
Serving: 8 twists | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A tube of refrigerated crescent roll dough
– About a pound of ground chicken
– A good glug of sriracha, maybe three tablespoons
– A couple of tablespoons of softened cream cheese
– A splash of soy sauce
– A teaspoon of minced garlic from a jar
– A sprinkle of everything bagel seasoning
– A little beaten egg for brushing
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the ground chicken, sriracha, cream cheese, soy sauce, and minced garlic until just mixed—overworking can make the filling tough.
3. Unroll the crescent dough on a clean surface, separating it into 8 triangles along the perforations.
4. Spoon about two tablespoons of the chicken mixture onto the wide end of each triangle, leaving a small border.
5. Gently roll each triangle from the wide end to the point, tucking in the sides as you go to encase the filling, then pinch the seam to seal.
6. Place each twist seam-side down on the prepared baking sheet, spacing them about two inches apart so they have room to puff.
7. Lightly brush the tops of each twist with the beaten egg using a pastry brush—this will give them a beautiful golden shine.
8. Sprinkle the everything bagel seasoning generously over the brushed tops.
9. Bake for 13 to 15 minutes, until the twists are deeply golden brown and the filling is cooked through (you can check by inserting a toothpick—it should come out hot).
10. Let the twists cool on the sheet for 5 minutes before serving; they’ll be too hot to handle right away and this helps the filling set.
Gently pulling one apart reveals a tender, flaky crust giving way to a juicy, warmly spiced center. The sriracha’s heat mellows into a gentle glow against the creamy filling, perfect for dipping into a side of cool ranch or enjoyed just as they are, still warm from the oven.
Chicken and Cornbread Crescent Roll Bake
Holding a warm mug on this quiet December morning, I find myself craving the kind of comfort only a simple, hearty bake can provide—a dish that feels like a cozy hug from the kitchen. It’s the perfect project for a slow afternoon, where the gentle rhythm of preparation becomes its own kind of solace. Let’s make something that fills the house with the most welcoming aroma.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of shredded cooked chicken
– A can of refrigerated crescent roll dough (the 8-ounce kind)
– A cup of frozen corn kernels, no need to thaw
– Half a cup of shredded cheddar cheese
– A third of a cup of chicken broth
– A quarter cup of sour cream
– A tablespoon of melted butter
– A teaspoon of dried thyme
– Half a teaspoon of garlic powder
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken, frozen corn, cheddar cheese, chicken broth, sour cream, dried thyme, garlic powder, salt, and pepper. Stir until everything is evenly mixed—this filling should be moist but not soupy.
3. Unroll the crescent dough and separate it into triangles along the perforations. Tip: If the dough feels sticky, dust your hands lightly with flour to make handling easier.
4. Spoon about two tablespoons of the chicken mixture onto the wide end of each dough triangle.
5. Gently roll each triangle from the wide end to the point, tucking in the sides as you go to encase the filling. Place each roll seam-side down in the prepared baking dish.
6. Brush the tops of the rolls evenly with the melted butter using a pastry brush. Tip: This butter wash will give them a beautiful golden-brown finish as they bake.
7. Bake in the preheated oven for 20 to 25 minutes, or until the crescent rolls are puffed and deeply golden brown. Tip: For extra crispiness, you can broil for the final minute, but watch closely to prevent burning.
8. Remove from the oven and let the bake rest for about 5 minutes before serving. Looking at this bake fresh from the oven, I love how the flaky, buttery crescent rolls give way to a savory, creamy filling with little pops of sweet corn. It’s wonderfully hearty yet light enough for a casual dinner, and I often serve it with a simple green salad or a dollop of extra sour cream for a tangy contrast.
Greek Chicken and Feta Crescent Rolls
A quiet afternoon finds me in the kitchen, the soft hum of the oven a gentle companion as I prepare these crescent rolls, each one a little parcel of comfort filled with the sunny flavors of the Mediterranean.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of boneless, skinless chicken breasts, about 1 pound total
– A tablespoon of olive oil
– A teaspoon of dried oregano
– Half a teaspoon of garlic powder
– A pinch of salt and a few cracks of black pepper
– A tube of refrigerated crescent roll dough (8 count)
– About a cup of crumbled feta cheese
– A handful of fresh spinach leaves, roughly chopped
– A quarter cup of sun-dried tomatoes, chopped
– A single egg, lightly beaten
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels—this helps them brown nicely.
3. Heat the olive oil in a skillet over medium-high heat until it shimmers.
4. Season the chicken evenly on both sides with the oregano, garlic powder, salt, and pepper.
5. Cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
6. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute, then chop it into small, bite-sized pieces.
7. Unroll the crescent dough and separate it into 8 triangles on a clean surface.
8. In a medium bowl, gently combine the chopped chicken, crumbled feta, chopped spinach, and sun-dried tomatoes.
9. Spoon a heaping tablespoon of the chicken mixture onto the wider end of each dough triangle, being careful not to overfill.
10. Starting from the wide end, roll each triangle up around the filling, tucking in the sides as you go to prevent leaks, and place them seam-side down on the prepared baking sheet.
11. Brush the tops of each roll lightly with the beaten egg wash for a golden, glossy finish.
12. Bake for 12-15 minutes, until the rolls are puffed and deeply golden brown.
13. Let the rolls cool on the baking sheet for 5 minutes before serving—they’ll be very hot inside.
Velvety feta melts into the savory chicken, while the sun-dried tomatoes offer little bursts of sweetness against the flaky, buttery pastry. I love serving these warm with a simple side of tzatziki for dipping, the cool yogurt sauce making a perfect contrast.
Chicken Taco Crescent Roll Ring
Often, in the quiet of a midweek evening, I find myself craving something that feels both comforting and celebratory—a dish that bridges the gap between simple effort and festive joy. This crescent roll ring, filled with spiced chicken and melty cheese, is exactly that kind of creation, a warm centerpiece that turns a regular dinner into a small, shared occasion.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cans of refrigerated crescent roll dough (that’s 2 cans, 8 rolls each)
– About 2 cups of cooked, shredded chicken breast
– A good cup of shredded cheddar cheese
– Half a cup of your favorite salsa
– A tablespoon of taco seasoning
– A splash of olive oil for the pan
– A small handful of chopped fresh cilantro for garnish (optional, but lovely)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet or pizza pan with that splash of olive oil.
2. In a medium bowl, combine the shredded chicken, salsa, taco seasoning, and cheddar cheese, mixing gently until everything is evenly coated—the salsa will keep the filling moist.
3. Unroll the crescent dough and separate the triangles; arrange them in a circle on the prepared pan with the wide ends overlapping in the center and the points facing outward, like a sun.
4. Spoon the chicken mixture evenly over the wide ends of the dough in the center, forming a ring.
5. Carefully fold each dough point over the filling and tuck it under the wide end at the center, gently pressing to seal—don’t worry if it looks rustic; that’s part of the charm.
6. Bake in the preheated oven for 20 to 25 minutes, until the crescent dough is puffed and golden brown all over.
7. Remove from the oven and let it cool on the pan for about 5 minutes; this helps the filling set so it slices neatly.
8. Garnish with chopped cilantro, if using, then slice into wedges to serve.
Coming straight from the oven, the ring offers a delightful contrast: the flaky, buttery layers of the crescent dough give way to a warmly spiced, cheesy chicken filling that’s just hearty enough. For a fun twist, set out small bowls of extra salsa, sour cream, or diced avocado for dipping, letting everyone customize their wedge to their liking.
Summary
A versatile collection perfect for busy weeknights, parties, or cozy dinners! These 20 chicken crescent roll recipes make meal planning a breeze. We hope you find a new family favorite—give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest. Happy cooking!
