Description
Flaky crescent-wrapped chicken filled with creamy, savory cream cheese—an easy and irresistible twist on croissants.
Ingredients
- 2 (8‑oz) cans refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 2–3 cups cooked shredded chicken (rotisserie or homemade)
- 3 green onions, chopped
- ¼ cup finely chopped celery or bell pepper (optional)
- 1 tsp Italian dressing mix or ¼ tsp garlic powder
- Salt & pepper, to taste
- 1 egg, beaten (for egg wash)
- 1 Tbsp milk (for egg wash)
- 2 Tbsp butter, melted (optional brushing)
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- In a bowl, combine cream cheese, shredded chicken, green onions, celery/bell pepper (if using), dressing mix (or garlic powder), salt, and pepper; mix until smooth and combined.
- Unroll crescent dough and press seams together to form 16 rectangles.
- Place ~¼ cup of chicken mixture in the center of each rectangle.
- Bring corners up and pinch to seal, forming a croissant-shaped pocket.
- Whisk egg and milk together; brush over each pocket. Optionally brush tops with melted butter for extra shine.
- Bake 12–17 minutes or until golden brown and cooked through.
- Let cool 5 minutes before serving warm.
Notes
- Use rotisserie chicken or crock-pot chicken for convenience.
- Don’t overfill pockets—filling may leak during baking.
- Brush with egg wash and/or melted butter for a glossy, golden finish.
- Make ahead: assemble and refrigerate longer; add a few extra minutes to bake time.
- Store leftovers in fridge for 3–4 days; reheat in a 325 °F oven until warmed.