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These cheesy chicken croissants are my go-to whenever I need something quick that still knocks it out of the park for flavor. They’ve got that creamy center and come out golden every time, which means they’re always the first thing gone at our parties or on comfort-food nights after a tough day.
I remember one weeknight, frazzled after work, I baked these up and everyone was smiling after just one bite. Now they’ve gotta be on every family buffet, no arguments.
Ingredients
- Crescent dough from the chiller: gives you that fluffy golden outside Grab a fresh pack with no dry white bits it bakes up best
- Cooked chicken: fresh or leftover roast is perfect and keeps things juicy
- Cream cheese: brings the creamy vibe Let it soften for ultra smooth mixing
- Cheddar cheese: the classic cheesy punch Go for sharp and grate it yourself for max flavor
- Chopped parsley: adds a pop of green Flat or curly works as long as it’s fresh
- Salt and pepper: sprinkle to taste Don’t hold back
- Bit of olive oil or baking spray: keeps the croissants crispy and stops sticking
- Garlic powder: for that savory kick Make sure it’s fresh so it’s not harsh
Easy step-by-step
- Let them cool and serve:
- Let your croissants chill for a few minutes The filling settles and they slice up easy They’re best a little warm
- Bake 'em:
- Bake on the middle rack for about twelve to fifteen minutes Go for puffy and golden brown
- Lay out on the tray:
- Put your rolled croissants seam down on the tray Space them apart so they rise nicely
- Roll and fill:
- Stick a spoonful of chicken mix on the big end of each dough triangle Tuck those ends in and roll right on up from wide to pointy
- Prep your dough:
- Gently unroll the crescent dough and split into eight triangles Separate ‘em slowly so they don’t tear
- Mix up the filling:
- In a big bowl, mix cooked chicken with cream cheese, cheddar, garlic powder, parsley, salt, and pepper Blend until it’s all smooth and creamy
- Get the oven ready:
- Preheat to 190 Celsius and grease or line your tray so nothing gets stuck
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Good to know
Super for parties, picnics, or a quick dinner
Leftovers taste great the next day too, just reheat to crisp them back up
Packed with protein and extra filling thanks to the chicken
Storing leftovers
In case you’ve got extras stash them in an airtight box in the fridge for two or three days Heat them up in the toaster or oven to bring that crunch back
Ingredient swaps
You can use cooked turkey breast instead of chicken If you want a veggie option toss in roasted peppers or broccoli instead Change up the cheeses as you like—Gouda or Emmental are tasty too
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How to serve
Pair these croissants with a crisp salad as a main dish Or pass them out as brunch finger food Add a scoop of sour cream or some yogurt dip on the side for dipping
Cultural background
Crescent rolls started out in the US but over time made their way into lots of German kitchens Nowadays they’re a favorite for get-togethers or a TV night snack
Recipe FAQs
- → Can I use leftover chicken?
Definitely! Cooked chicken from last night works great for these rolls.
- → What kind of cheese tastes best?
Cheddar melts and gives a tang, but gouda or emmental are killer, too.
- → How can I prep these ahead?
Just fill 'em, then keep the unbaked rolls in the fridge for up to a day before baking.
- → Do these taste good cold?
Oh yeah! They're still yummy cooled down, so pack them as a to-go snack.
- → What's the trick for perfect baking?
Make sure your oven is hot before baking. Leave space between the rolls and they'll turn golden all over.