Go Back
Golden Chicken Parmesan Crescent Rolls topped with marinara sauce and cheese.

Chicken Parmesan Crescent Rolls

Delicious crescent rolls filled with chicken, marinara, and cheese, perfect for busy weeknights or a quick snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Crescent Roll Filling
  • 2 cups cooked chicken, shredded (rotisserie or poached works well) Using rotisserie chicken saves time.
  • 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 Finely grated for even distribution.
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Add to taste.
Crescent Roll Dough
  • 1 can crescent roll dough (8-count sheet of triangles) Keep the dough cold until ready to fill.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent dough and separate into 8 triangles on a clean surface.
  3. In a bowl, mix shredded chicken, marinara, mozzarella, Parmesan, Italian seasoning, and salt and pepper until evenly combined.
  4. Spoon about 2 tablespoons of the chicken mixture onto the wider end of each triangle, leaving a 1/4-inch border.
  5. 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.
  6. Place the rolls seam-side down on the prepared sheet and brush the tops lightly with olive oil.
Baking
  1. Bake for 12–15 minutes until the crescents are puffed and golden, and the filling is hot.
  2. Let cool for 2–3 minutes before serving.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, place rolls on a baking sheet at 350°F for 8-10 minutes.