Chicken Parmesan Crescent Rolls
I still remember rolling these up on a rainy weeknight when the idea of full-on cooking felt like too much. Chicken Parmesan Crescent Rolls are everything you want when comfort food meets convenience: melty cheese, savory marinara, and crisp, golden crescents that are ready in under 30 minutes. They’re perfect for busy weeknights, quick party snacks, or a kid-friendly twist on classic chicken parm — and you can make them with leftover rotisserie chicken or a simple poached breast for speed.
What makes this recipe special
These crescent rolls give you the familiar flavors of chicken Parmesan in a hand-held package. They’re fast, forgiving, and easy to customize: use rotisserie chicken to save time, switch cheeses for a different texture, or make them smaller for appetizers. Because everything bakes inside the crescent, they’re less messy than saucy chicken parmesan platters and great for lunchboxes or potlucks.
“A weeknight lifesaver — crunchy crescents outside, oozy mozzarella inside. My kids called them ‘pizza croissants’ and asked for seconds.” — a happy home cook
If you like the idea of turning classic chicken Parmesan into other cozy meals, you might enjoy this Crockpot Chicken Parmesan Soup recipe for chilly nights.
Step-by-step overview
This recipe is straightforward: make the filling, portion it on crescent triangles, roll, and bake. Expect about 10 minutes of active prep if your chicken is already cooked, and another 12–15 minutes in the oven. The goal is golden, puffed crescents with bubbling, hot filling. Keep the filling relatively dry so the dough stays flaky rather than soggy.
If you want a heartier meal in the same flavor family, check this slow-cooker version of the Parmesan soup that cooks low and slow: Crockpot Chicken Parmesan Soup.
What you’ll need
- 1 can crescent roll dough (8-count sheet of triangles)
- 2 cups cooked chicken, shredded (rotisserie or poached works well)
- 1 cup marinara sauce (choose a thicker sauce to avoid soggy crescents)
- 1 cup shredded mozzarella cheese (low-moisture mozzarella melts best)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for brushing
Notes and substitutions:
- Chicken: leftover rotisserie is easiest; for a leaner option poach chicken breasts in seasoned water for 15 minutes and shred.
- Cheese: fontina or provolone can replace mozzarella for a richer flavor; use finely grated Parmesan for even distribution.
- Sauce: if your marinara is very thin, simmer it briefly to thicken or use less to prevent soggy dough.
- Dietary swap: use a plant-based mozzarella and dairy-free Parmesan to make these vegan-friendly with a vegan crescent dough alternative.
If you like quick Parmesan-centered dinners, try this easy Parmesan chicken pasta for another simple weeknight option.
How to prepare it
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into 8 triangles on a clean surface. Keep the dough cold until you fill to make rolling easier.
- In a bowl, mix shredded chicken, marinara, mozzarella, Parmesan, Italian seasoning, and a pinch each of salt and pepper. Stir until evenly combined. If the mixture is very saucy, drain a little to keep crescents from getting soggy.
- Spoon about 2 tablespoons of the chicken mixture onto the wider end of each triangle, leaving a 1/4-inch border so the dough can seal.
- Starting at the wide end, roll each triangle toward the tip, tucking the filling in as you roll. Press the seam gently to seal.
- Place rolls seam-side down on the prepared sheet. Brush tops lightly with olive oil and sprinkle extra Parmesan if you like a salty crust.
- Bake 12–15 minutes until the crescents are puffed and golden and the filling is hot. Let cool 2–3 minutes before serving so the filling sets slightly.
- Serve warm with extra warmed marinara for dipping.
A note on timing: if your oven runs hot, check at 10–12 minutes. Crescent dough browns quickly; you want golden, not burnt.
How to serve Chicken Parmesan Crescent Rolls
- Plate them on a wooden board with a small ramekin of warmed marinara for dipping.
- Add a crisp green salad (peppery arugula or a classic Caesar) and roasted broccoli for a full meal.
- For parties, make mini versions by slicing each triangle in half before filling for bite-sized hors d’oeuvres.
- Pair with a chilled glass of Pinot Grigio or a simple Italian soda if serving kids.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 3–4 days. Cool to room temperature before storing to avoid sogginess.
- To reheat: place rolls on a baking sheet and reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp. For a single roll, microwave for 20–30 seconds, then finish in a toaster oven for crispness.
- To freeze: flash-freeze baked crescents on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 12–18 minutes, covered with foil for the first half if they brown too quickly.
- Food safety: leftovers with cooked chicken should be refrigerated within 2 hours and reheated to an internal temperature of 165°F (74°C).
Pro chef tips
- Don’t overstuff: too much filling makes rolling difficult and can cause leaks. Keep about 2 tablespoons per triangle.
- Keep dough cold: room-temperature filling on chilled dough prevents tearing and creates flakier layers.
- Seal the seam: press the rolled seam down and tuck the tip under the roll to stop filling from oozing out while baking.
- Brush gently with oil: a light brush creates a glossy, golden finish; for an even richer look use an egg wash (1 beaten egg + 1 tbsp water).
- Texture trick: mix half the mozzarella with finely grated Parmesan to reduce stringiness and add savory depth.
Creative twists
- Buffalo Chicken: swap marinara for buffalo sauce, use blue cheese crumbles and shredded cheddar, and serve with ranch.
- Spinach & Artichoke: replace chicken with sautéed spinach and chopped artichoke hearts for a vegetarian version.
- Pesto Chicken: spread a thin layer of pesto under the filling and swap marinara for a sprinkle of sun-dried tomatoes.
- Low-carb: try using low-carb crescent dough if you’re watching carbs, and use less sauce to cut sugar.
- Party skewers: bake as directed, then slice and thread onto skewers alternating with cherry tomatoes and basil leaves for a fun presentation.
Your questions answered
Q: Can I make these ahead and bake later?
A: Yes — assemble the rolls and place them on a parchment-lined sheet in a single layer, cover, and refrigerate up to 24 hours. Bake straight from the fridge at 375°F (190°C) adding a couple minutes to the bake time.
Q: Can I use frozen cooked chicken?
A: Thaw fully and drain any excess liquid before shredding. Excess moisture will make the crescents soggy.
Q: How do I stop the crescent dough from getting soggy?
A: Use a slightly thicker marinara, drain extra sauce from the filling, and avoid overfilling. Chilling the filled crescents for 10 minutes before baking can also help them hold shape.
Q: Can I make these gluten-free?
A: Use a gluten-free crescent dough or puff pastry alternative and confirm all other ingredients (like marinara) are certified gluten-free.
Q: Are these freezer-friendly?
A: Yes — bake, cool, then freeze in an airtight container up to 2 months. Reheat in a 375°F (190°C) oven until heated through.
Conclusion
Chicken Parmesan Crescent Rolls are a quick, crowd-pleasing shortcut to familiar flavors with minimal fuss. For a similar handheld twist from a major brand, see the Pillsbury take on chicken-parmesan crescent bread at Chicken Parmesan Crescent Bread Recipe – Pillsbury.com. If you want another home-cook perspective with a low-fat option and step photos, check this recipe roundup at Chicken Parmesan Crescent Rolls (with low fat option) – The Lindsay Ann Bakes blog.
Chicken Parmesan Crescent Rolls
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into 8 triangles on a clean surface.
- In a bowl, mix shredded chicken, marinara, mozzarella, Parmesan, Italian seasoning, and salt and pepper until evenly combined.
- Spoon about 2 tablespoons of the chicken mixture onto the wider end of each triangle, leaving a 1/4-inch border.
- Starting at the wide end, roll each triangle toward the tip, tucking in the filling as you roll and pressing the seam gently to seal.
- Place the rolls seam-side down on the prepared sheet and brush the tops lightly with olive oil.
- Bake for 12–15 minutes until the crescents are puffed and golden, and the filling is hot.
- Let cool for 2–3 minutes before serving.
