Ingredients
Method
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until completely smooth and well combined.
- Fold in the shredded chicken, shredded cheddar cheese, and fresh chives or parsley if using. Taste the filling and adjust seasoning as needed.
- Open both cans of crescent roll dough and carefully unroll onto a clean surface. Separate the dough along the perforated lines to create 16 individual triangles.
- Gently stretch each triangle slightly to create a bit more surface area. Place approximately 2 tablespoons of the chicken filling at the wide end of each triangle.
- Starting at the wide end, roll each triangle up toward the pointed tip, gently tucking in the sides as you roll to keep the filling enclosed. Place on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the top of each roll-up lightly with melted butter.
- Bake at 375°F for 13 to 16 minutes, or until the crescent dough is deep golden brown and cooked through. Let rest for 2-3 minutes before serving.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes or in the air fryer at 325°F for 5 minutes to restore crispiness. To freeze, bake and cool completely, then wrap individually and freeze for up to 2 months.
Lighter swap: Substitute reduced-fat cream cheese and light sour cream for a lighter version, and use plain Greek yogurt in place of sour cream for an extra protein boost. The roll-ups will still be wonderfully creamy and delicious.
Seasoning tip: Always taste your filling before rolling and adjust the salt and pepper to your liking. If you'd like to reduce the sodium, use an unsalted rotisserie chicken and go light on the added salt — the cream cheese and cheddar already contribute plenty of savory flavor.