Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (8 oz) refrigerated crescent roll dough
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon melted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
- Extra marinara sauce for dipping
Instructions
- Preheat Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Filling: In a mixing bowl, combine the shredded chicken, marinara sauce, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well.
- Assemble the Rolls: Unroll the crescent dough and separate it into individual triangles. Place a spoonful of the chicken mixture on the wider end of each triangle.
- Roll and Seal: Carefully roll each crescent from the wide end to the narrow tip, enclosing the filling inside. Place them on the prepared baking sheet, ensuring the tips are tucked underneath.
- Brush with Butter: Lightly brush the tops of the rolls with melted butter for a golden finish.
- Bake: Bake for 12–15 minutes, or until the rolls are golden brown and crispy.
- Garnish and Serve: Sprinkle with fresh parsley and serve warm with extra marinara sauce for dipping.
Notes
- For extra crispiness, you can sprinkle additional Parmesan cheese on top before baking.
- Substitute crescent roll dough with pizza dough for a different texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 3g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg