Recipe Background
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!
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!
Ingredients
- 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
Directions
- Preheat the oven to 375 degrees F.
- Add the cream of chicken soup and the cream cheese together in a medium pot over medium heat.
- Add the dressing mix and stir to combine.
- Turn the heat to low.
- Transfer most of the sauce mixture to a large bowl, reserving the rest in the pan to use as gravy.
- Add the chicken and the green onions to the large bowl and mix until well-combined.
- Separate each of the crescent roll doughs along the perforated edges and place the individual triangles on a cookie sheet.
- Scoop a heaping spoonful of the chicken mixture onto each of the crescent dough triangles.
- Roll the dough up, tucking them as necessary to ensure the chicken mixture doesn't leak out.
- Bake until golden-brown and puffed, for about 9-12 minutes.
- Serve warm topped with the remaining gravy.
×