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Creamy Chicken Crescent Roll-Ups
Refrigerated crescent rolls are a genius kitchen shortcut that I use often when I’m pressed for time. You can fill them up with just about anything, throw them in the oven, and serve up a but tery, flaky dream. This easy dinner recipe is just one example of crescent roll cooking done right.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 rolls 1x
- Category: Entrées
Ingredients
Scale
- 1 medium boneless, skinless chicken breast, cooked and cubed (about 1 cup)
- 4 ounces cream cheese, softened
- 1 (10.5-ounce) can cream of chicken soup
- 1 tablespoon canned chopped pimento, drained
- 1 (8-ounce) can refrigerated crescent rolls
- 2 tablespoons unsalted butter, melted
- 1/2 cup panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon dried Italian seasoning
- 1/2 cup shredded mozzarella or white cheddar cheese
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the chicken, cream cheese, 1/2 cup of the cream of chicken soup, and half of the pimento, stirring until smooth and well mixed.
- On a work surface, unroll the rolls and separate into 8 pieces. Place a heaping tablespoon of the chicken mixture on the wide end of each, fold the corners in toward the filling, and roll up. Place on the prepared baking sheet and brush them with melted butter.
- Combine the panko, Parmesan cheese, and Italian seasoning and sprinkle each roll generously with the mixture. Bake for 25 minutes until the rolls are browned and baked through.
- Meanwhile, place the remaining soup and pimento into a small saucepan. Add the mozzarella cheese and stir over low heat until the cheese melts, adding milk as necessary to create a sauce-like
- Serve the hot rolls with the sauce on the side.
Notes
- To cook the chicken, place the breast on a baking sheet and bake at 350 degree F for 30 minutes.
