Easy snacks or side for soup, these creamy chicken crescent rolls go together fast. Tender rolls hold a southwestern style filling of chicken, cream cheese, cilantro, chiles, and Pepper-Jack cheese. Perfect for game day!
8crescent rollscanned, from the dairy section - unbaked
4slicesPepper-Jack cheesecut diagonally
Instructions
Preheat the oven to 375F.
Mix the chicken, cream cheese, chiles, cilantro, and cumin.
Taste and add salt and pepper if desired.
Open the can of crescent rolls and separate the dough into 8 pieces according to the instructions on the package.
Lay a triangle of the Pepper-Jack cheese on each flat crescent roll.
Add a heaping tablespoon of the chicken mixture.
Roll up and bake according to instructions on the package - usually 350 for 10 to 15 minutes.
Serve hot.
Notes
Expert Tip: Use a rotisserie chicken to make this fast!
Refrigerate leftovers.
These may be frozen for up to 3 months.
Substitute biscuits for crescent rolls.
Use taco meat instead of chicken.
Or, make with chopped black beans to keep it vegetarian.
For game day pile a bunch of these on a serving tray and serve with some hot queso dip.
When your crescent rolls are close to done, heat up some butter on the stovetop over medium heat. Brush the melted butter over the crescent rolls when they come out of the oven!