Stuffed Crescent Rolls

Posted: January 26

Time: 35 minutes

Yield: 16 servings

recipe image

Everyone rolls up to the table when they see a plate of Stuffed Crescent Rolls on it. The crust is buttery, flaky, and puffy, wrapping up a savory and creamy filling of shredded chicken. With a zesty touch of herbs and a gravy drizzle, Stuffed Crescent Rolls can and will vanish in an instant, so make sure you grab one for yourself before you serve anyone else!


• 2 (8-ounce) cans crescent roll dough • 2 (10.5-ounce) cans cream of chicken soup • 1 (8-ounce) package cream cheese, softened • 3 tablespoons Italian dressing mix • 2-3 cups chicken, cooked and shredded • 2-3 green onions, optional, chopped


Step 1

Preheat the oven to 375 degrees F.

Step 2

Add the cream of chicken soup and the cream cheese together in a medium pot over medium heat.

Step 3

Add the dressing mix and stir to combine.

Step 4

Turn the heat to low.

Step 5

Transfer most of the mixture (about 4/5) to a large bowl, reserving the rest in the pan to use as gravy.

Step 6

Add the chicken and green onions to the large bowl and mix until well combined.

Step 7

Separate the crescent roll dough along the serrated edges and place the individual triangles on a cookie sheet.

Step 8

Scoop a spoonful of the chicken mixture onto each of the crescent dough triangles.

Step 9

Roll the dough up, tucking them as necessary to ensure the chicken mixture doesn't leak out.

Step 10

Bake until golden brown and puffed, for about 9-12 minutes.

Step 11

Serve warm and topped with the remaining gravy.

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