Crescent rolls can be used as a vessel for lots of things. The dough is soft and flaky and makes a good foundation for a lot of different combinations. My first experience with them was mozzarella cheese and pepperoni, making them a quick, easy pepperoni roll.
Crescents are great stuffed with thicker leftover dips, especially the sausage dips. I’ve used buffalo chicken dip, too. But this is one of my favorite, savory ways to use crescents. As with a lot of my recipes, I typed ingredients that I had on hand into Pinterest and this idea came from that search.
I used leftover chicken things that I heat up in the crockpot, but if you don’t mind canned chicken, that would work here as well.
Quick and easy, minimal ingredients.
You can cut a crescent roll in half and make them small for an appetizer spread, or full size is great for dinner. For extra crunch, you can roll them in Ritz cracker crumbs if you like.
Ingredients:
- 2 cans of Crescent rolls
- 1 brick of cream cheese
- 1/2 lb of chicken thighs or breast
- 1/2 cup of shredded mozzarella
- 1/2 tap of garlic salt
Directions:
- Preheat oven to 350.
- Combine chopped chicken with cheese cheese, cheese and garlic salt.
- Roll out each crescent.
- Place a heaping tablespoon of the mixture at the thick end of the crescent roll and fold the rest of the crescent around the mixture, sealing the filling inside.
- Bake on a parchment lined baking sheet for 8-10 minutes.
