Ingredients
– 1 can (8 oz) refrigerated crescent roll dough
– 2 cups cooked chicken, shredded
– 1 cup cream cheese, softened
– 1/2 cup finely diced onion
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1 cup shredded cheddar cheese
– 1 tablespoon melted butter (optional for brushing)
– Fresh parsley for garnish (optional)
Directions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. In a medium-sized bowl, mix the shredded chicken, cream cheese, diced onion, garlic powder, and black pepper until well combined.
3. Roll out the crescent dough and separate the triangles along perforated lines. Spoon a generous amount of the chicken mixture onto the wider end of each triangle, then sprinkle a portion of the cheddar cheese on top.
4. Roll up the crescent triangles, starting from the wider end with the filling, and gently curve them into a crescent shape.
5. Place the roll ups on the prepared baking sheet with the tip of the dough facing down to prevent unrolling.
6. If desired, brush the tops of the crescent rolls with melted butter for a golden finish.
7. Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and the dough is fully cooked.
8. Let them cool for a minute or two, garnish with chopped fresh parsley if using, and serve warm.
Variations & Tips

– For a spicy kick, add some diced jalapeños or a pinch of cayenne pepper to the filling.
– Try using different cheeses, such as mozzarella for a stringy pull or pepper jack for a zestier flavor.
– Adding a small spoonful of pesto to each roll up can infuse an herby twist to the dish.
– To make it a complete meal, add some finely chopped vegetables like spinach or bell peppers to the chicken mixture.
– For a crispier exterior, sprinkle some grated Parmesan cheese over the butter-brushed crescents before baking.
– Leftovers store well in the refrigerator for 2-3 days and can be reheated in the oven or microwave, making them a great grab-and-go option for lunches throughout the week.