Chicken-Stuffed Crescent Roll

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2. In a skillet, heat olive oil over medium heat. Add onions, bell peppers, mushrooms, and garlic. Sauté until tender.
3. Add shredded chicken; season with oregano, basil, salt, and pepper. Stir to combine.
4. Unroll crescent roll dough; separate into triangles.
5. Spoon chicken mixture onto the wide end of each triangle. Top with mozzarella cheese.
6. Roll up from the wide end, tucking in the sides. Place on baking sheet.
7. Bake for 12-15 minutes, or until golden brown and cooked through.
8. Let cool slightly before serving.

Keto & Low-Carb Variations

For a keto or low-carb option, substitute the crescent roll dough with almond or coconut flour dough. Mix flour with eggs, mozzarella cheese, and seasonings. Proceed with the recipe as usual.

Tips & Tricks

• Use rotisserie chicken to save time.
• Customize the filling with your favorite veggies or herbs and cheeses!
• Serve with a side salad or roasted vegetables.
• Store leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 10 minutes.

Frequently Asked Questions

• Can I use canned chicken? Yes, but the texture and taste may differ.
• Can I freeze them? Yes, freeze unbaked rolls on a parchment-lined baking sheet, then transfer to a freezer bag. Thaw overnight before baking.
• Can I make them ahead? Yes, prepare the filling and refrigerate for up to 24 hours.
• Can I use other meats? Absolutely! Turkey, ham, or beef work well. Adjust seasonings accordingly.
• Vegetarian option? Omit the chicken and add sautéed vegetables like zucchini, spinach, or eggplant.