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 onion, 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 crescent rolls, tucking in the sides. Place on baking sheet.
7. Bake for 12-15 minutes, or until golden brown and cooked through.
8. Cool slightly before serving.

Keto/Low-Carb Variations

For a keto or low-carb option, replace crescent roll dough with almond or coconut flour dough (mix flour with eggs, 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.
• Serve with a side salad or roasted vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 10 minutes.

Frequently Asked Questions (FAQs)

• Can I use canned chicken? Yes, but the texture and taste might 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 chicken filling and refrigerate up to 24 hours.
• Can I use other meats? Absolutely! Turkey, ham, or beef work well. Adjust seasonings accordingly.
• Vegetarian option? Skip the chicken and add sautéed veggies like zucchini, spinach, or eggplant. Use your favorite vegetarian cheese.