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Do you ever have those nights where you know you’ve got to scoot out the door in a hurry but have handed over a peanut butter and jelly sandwich one too many times that week? This recipe is for exactly that night.
These Cream Cheese Chicken Rolls are a super easy way to throw together dinner in a pinch, but your family will at least get a hot meal as you race out the door. And of course, since you can’t mess up a Pillsbury crescent roll these are just perfect. (You really can’t. mess. them. up.) 😉
They’re also are pretty versatile . . . if I make them again I think I’ll exchange the cream cheese in some of them for shredded cheddar cheese (I’m thinking my kids will like cheddar cheese better) and add some chopped broccoli. We served them with carrot sticks and apples, and headed out the door . . . but definitely beat eating a hamburger at the drive thru!
Here’s what how to make them at your house too . . .
Crescent Roll Recipe: Cream Cheese Stuffed Chicken Rolls
Ingredients
- (***Note: this makes 4 large rolls, if you need more you’ll want to double the recipe)
- 3 oz. package cream cheese, softened
- 1 tablespoon butter, softened
- 2 cups cooked chicken (I used a large can of canned chicken)
- 1 tbsp. minced onion
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 2 tbsp. milk
- 1 package refrigerated crescent rolls
- 1 tbsp. butter, melted
- 1/4 cup bread crumbs
Instructions
- Mix together cream cheese, butter and cooked chicken with blender.
- Stir in minced onion, salt, pepper and milk. Mix well until thoroughly combined.
- Open crescent rolls and make into four squares (each square will have two rolls.)
- Place 1/4 chicken mixture in the center of the square and pull together corners of dough to make a pocket.
- Pinch corners around chicken mixture.
- Repeat with remaining 3 squares.
- Place on baking sheet, and brush with melted butter, then sprinkle bread crumbs on top.
- Bake at 350, for 20-25 minutes, until lightly browned.
- Cool and enjoy!
If you need a little more menu inspiration, go HERE.
Wow … this is super late but I’m going to comment anyway. I make something similar but we serve them with a sauce. I use a can of cream of chicken (or celery) soup and half a can of milk. I usually try to sneak some vegetables in by chopping up a little celery in the mix and sometimes I’ll add some corn.
Oh .. and I also use rotisserie chicken. I buy a couple at a time and shred them with my kitchenaid, break them down into half pound increments and freeze them with my food saver.
This is one of my family’s favorites. i do use an 8oz package of cream cheese (1/3 less fat)and add 2 TBSP of butter, we just like more sauce. 🙂
I may try it that way next time! I thought about making them in muffin cups with a single crescent too to make them a little smaller… (we also used low fat cream cheese and low fat crescent rolls.) Thanks for the tip!