Everyone rolls up to the table when they see a plate of Stuffed Crescent Rolls on it. The crust is buttery, flaky, and puffy, wrapping up a savory and creamy filling of shredded chicken. With a zesty touch of herbs and a gravy drizzle, Stuffed Crescent Rolls can and will vanish in an instant, so make sure you grab one for yourself before you serve anyone else!
Ingredients
- 2 (8-ounce) cans crescent roll dough
- 2 (10.5-ounce) cans cream of chicken soup
- 1 (8-ounce) package cream cheese, softened
- 3 tablespoons Italian dressing mix
- 2-3 cups chicken, cooked and shredded
- 2-3 green onions, optional, chopped
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Add the cream of chicken soup and the cream cheese together in a medium pot over medium heat.
Step 3 -Add the dressing mix and stir to combine.
Step 4 -Turn the heat to low.
Step 5 -Transfer most of the sauce mixture to a large bowl, reserving the rest in the pan to use as gravy.
Step 6 -Add the chicken and the green onions to the large bowl and mix until well-combined.
Step 7 -Separate each of the crescent roll doughs along the perforated edges and place the individual triangles on a cookie sheet.
Step 8 -Scoop a heaping spoonful of the chicken mixture onto each of the crescent dough triangles.
Step 9 -Roll the dough up, tucking them as necessary to ensure the chicken mixture doesn’t leak out.
Step 10 -Bake until golden-brown and puffed, for about 9-12 minutes.
Step 11 -Serve warm topped with the remaining gravy.
