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A baking sheet filled with golden brown, flaky Chicken and Broccoli Crescent Rolls topped with melted, bubbly cheese.

Chicken and Broccoli Crescent Rolls Recipe

A quick, comforting weeknight dinner featuring a creamy chicken, broccoli, and cheese filling wrapped inside flaky, golden crescent pastry dough.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or finely chopped (rotisserie chicken works perfectly)
  • 1 ½ cups fresh broccoli florets steamed and finely chopped (or thawed frozen broccoli)
  • 1 cup shredded cheddar or mozzarella cheese plus 2 tablespoons extra for topping
  • 4 oz cream cheese softened to room temperature (or plain Greek yogurt for a lighter swap)
  • 2 tablespoons mayonnaise or sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tube 8 count refrigerated crescent rolls or crescent dough sheets
  • 1 large egg
  • 1 tablespoon water

Method
 

  1. Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper or spray lightly with non-stick cooking spray.
  2. In a medium mixing bowl, vigorously stir together the softened cream cheese, mayonnaise, garlic powder, onion powder, salt, and black pepper until completely smooth.
  3. Gently fold the shredded chicken, thoroughly drained chopped broccoli, and 1 cup of shredded cheese into the cream cheese mixture until evenly distributed.
  4. Unroll the crescent roll dough and separate it along the perforated lines into 8 triangles. Place them flat on your clean work surface.
  5. Place roughly 1/3 cup of the filling mixture onto the widest end of each dough triangle.
  6. Fold the outer corners of the wide end slightly over the filling, then roll the pastry forward toward the narrow point. Secure the point underneath the roll.
  7. Arrange the rolled pastries evenly on the prepared baking sheet, leaving about 2 inches of space between each roll.
  8. In a small bowl, whisk the egg and water together. Lightly brush the tops and sides of each roll with the egg wash using a pastry brush.
  9. Sprinkle the remaining 2 tablespoons of shredded cheese directly over the tops of the brushed rolls.
  10. Bake for 15 to 20 minutes, or until the pastry is puffed and a deep golden brown, and the cheese on top is melted and bubbly.
  11. Let the rolls cool on the baking sheet for 5 minutes before transferring to a platter to serve.

Notes

  • Moisture Alert: Always squeeze your chopped broccoli with paper towels to prevent a soggy bottom crust.
  • Leftover Hack: This is an incredible way to clear out extra chicken breasts or roasted vegetables from yesterday's meals.