Ingredients
Method
- Preheat oven to 375°F. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
- In a large mixing bowl, combine the softened cream cheese and sour cream. Stir until completely smooth with no lumps.
- Add the shredded chicken, 1 cup of the shredded cheddar cheese, diced green chiles, chives, garlic powder, onion powder, salt, and black pepper to the cream cheese mixture. Stir until everything is well combined and the filling is creamy throughout.
- Open both cans of crescent roll dough and separate into the 16 individual triangles. Lay them flat on the prepared baking sheet.
- Spoon approximately 2 tablespoons of the cream cheese chicken filling onto the wider end of each crescent triangle. Gently pinch the sides of the dough around the filling, then roll up from the wide end toward the point, tucking the point underneath.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the tops of the rolled croissants. If using, brush tops with melted butter.
- Bake for 12-15 minutes, until croissants are puffed up and deep golden brown. Start checking at the 12-minute mark.
- Allow to rest for 3-4 minutes before serving as the filling will be very hot. Serve warm and enjoy!
Nutrition
Notes
Storage: Store leftover croissants in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place in a 325°F oven for 8-10 minutes. Avoid the microwave as it will make the crescent dough soft and soggy.
Make it lighter: Swap the full-fat cream cheese and sour cream for reduced-fat versions to lighten up the filling while still keeping it wonderfully creamy. Using a low-sodium rotisserie chicken and reduced-fat cheese are also great swaps for a more nutritious option.
Freeze for later: Assemble the filled, unbaked croissants and freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and bake at 375°F, adding 3-5 extra minutes to the baking time.