Chicken Parmesan Crescent Rolls
I first made these crescent-wrapped Chicken Parmesan bites on a rushed weeknight, and they disappeared faster than I could plate them. Think warm marinara-studded shredded chicken wrapped in flaky crescent dough, melty mozzarella and a Parmesan finish — all ready in under 30 minutes. If you love quick, handheld comfort foods, this chicken garlic Parmesan pasta is another recipe you’ll enjoy when you want big flavor with minimal fuss.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, adaptable, and universally kid-friendly. Using store-bought crescent roll dough keeps prep short while letting you enjoy the classic flavors of Chicken Parmesan without breading and frying. It’s perfect for weeknight dinners, potlucks, or game-day snacks when you want something shareable that doesn’t require long oven time.
“Crispy crescent dough, gooey cheese, and tangy marinara — all in one bite. A total crowd-pleaser.” — a regular at my dinner table
It’s also a great way to use leftover rotisserie chicken, which keeps this economical and reduces waste. If you like baked crescent dinners with veggies, try a related option like the creamy broccoli chicken crescent bake for another family-friendly twist.
Step-by-step overview
- Shred cooked chicken and toss with marinara, cheeses, and Italian seasoning to create a moist, well-seasoned filling.
- Cut and portion store-bought crescent triangles, spoon the filling onto the wide end, and roll toward the tip to seal.
- Place on a parchment-lined sheet, brush with a little olive oil for shine and color.
- Bake at 375°F (190°C) until the dough is golden and the cheese inside is melted (about 12–15 minutes).
This short sequence means even novice bakers can get reliable results quickly.
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 (use your favorite brand or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for brushing
Notes and substitutions:
- Swap cooked shredded turkey for chicken in a pinch.
- Use part-skim mozzarella to cut fat; fresh mozzarella can be used but drain it well to avoid sogginess.
- For a saucier filling, add an extra 1/4 cup marinara. For a lower-sodium version, choose low-sodium marinara and reduce added salt.
Directions to follow
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it into individual triangles on a clean surface.
- In a mixing bowl, combine the shredded chicken, marinara sauce, mozzarella, Parmesan, Italian seasoning, and a pinch each of salt and pepper. Stir until the cheeses are evenly distributed.
- Spoon about 2 tablespoons (adjust by triangle size) of the chicken mixture onto the wider end of each triangle, leaving a little border so it doesn’t leak.
- Starting at the wide end, roll each triangle toward the tip so the filling is enclosed. Tuck the tip underneath or pinch to secure.
- Arrange the rolls on the prepared sheet with space between them for even browning.
- Lightly brush the tops with olive oil to encourage a golden crust. Sprinkle extra Parmesan if desired.
- Bake 12–15 minutes, or until the crescents are puffed and golden brown and the filling is hot. Let cool 2–3 minutes before serving.
- Serve warm with extra marinara for dipping.
For extra crispness techniques used with chicken preparations, you can refer to these crispy dill pickle Parmesan chicken tips that translate well to high-heat finishes.
Best ways to enjoy it
- Serve a few rolls per person with a small ramekin of warm marinara for dipping.
- Pair with a simple green salad tossed in lemon vinaigrette or a Caesar salad for a classic combo.
- For a brunch twist, add a small side of scrambled eggs and roasted tomatoes.
- Plate several on a large board with olives, roasted peppers, and a pickle tray for a casual party spread.
Storage and reheating tips
- Refrigerator: Store cooled rolls in an airtight container for up to 3–4 days. Keep marinara separate if you’ve served a dipping sauce.
- Freezing: Freeze baked (or unbaked) rolls on a sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: To reheat from chilled, bake at 350°F (175°C) for 8–10 minutes until warmed and crisp. From frozen, reheat at 375°F (190°C) for 15–20 minutes. Avoid microwaving if you want to keep the crust flaky.
- Food safety: Always cool to room temperature no longer than 2 hours before refrigerating; reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Don’t overfill the triangles — a moderate amount prevents bursting and soggy dough.
- Pat the shredded chicken dry with paper towels if it’s too saucy; a drier filling keeps the crescent pastry crisp.
- For extra flavor, toss the chicken with a teaspoon of garlic powder or a splash of balsamic before mixing with marinara.
- Brush with olive oil, melted butter, or an egg wash for different finishes: oil gives a subtle shine, butter adds richness, and egg wash yields deep golden color.
- If you want to make these ahead, assemble and place on a baking sheet, cover, and refrigerate for up to 24 hours; bake from cold adding a few extra minutes.
For bold flavor swap ideas inspired by other chicken recipes, check out this crispy dill pickle Parmesan chicken recipe.
Creative twists
- BBQ Chicken Parmesan: Replace marinara with your favorite BBQ sauce and add a few slices of red onion before rolling.
- Spinach & Pesto: Mix a tablespoon of pesto and a handful of chopped cooked spinach into the filling for an herb-forward version.
- Buffalo-Chicken: Stir in buffalo sauce and swap mozzarella for blue cheese crumbles for a spicy, tangy option.
- Low-carb option: Use low-carb crescent-style dough or make small muffin-tin nests from cauliflower crust for a lighter bite.
- Make it vegetarian: Swap shredded chicken for chopped, roasted eggplant or mushrooms sautéed with garlic and Italian seasoning.
Your questions answered
Q: Can I use raw chicken?
A: It’s safest to use cooked chicken for this recipe. Raw chicken will overcook the exterior before the interior reaches a safe temperature. If you must start from raw, cut small bite-sized pieces, partially cook them first, then combine with the other filling ingredients.
Q: How long does the prep actually take?
A: Using pre-cooked chicken and store-bought crescent dough, active prep is 10–15 minutes and oven time is about 12–15 minutes — so roughly 25–30 minutes total.
Q: Can I make these ahead and bake later?
A: Yes. Assemble and refrigerate up to 24 hours on a lined baking sheet covered loosely with plastic wrap; bake directly from chilled, adding a couple of minutes to the bake time.
Q: Any tips for preventing soggy bottoms?
A: Avoid overly saucy filling, pat shredded chicken dry if needed, and bake on a preheated sheet in the center of the oven. Using parchment or a silicone mat helps even browning.
Q: Are these freezer-friendly?
A: Absolutely. Freeze baked rolls after cooling, or freeze unbaked rolls on a sheet, then transfer to a bag for up to 2 months. Thaw overnight and reheat in a hot oven to restore flakiness.
Conclusion
If you want a fast, comforting meal that feels special without long prep, these Chicken Parmesan Crescent Rolls are a reliable winner. For a classic inspiration and technique reference, see Crescent-Wrapped Chicken Parmesan Recipe – Pillsbury.com, and for a lighter take and additional serving ideas check Chicken Parmesan Crescent Rolls (with low fat option) – The ….
Chicken Parmesan Crescent Rolls
Ingredients
Main Ingredients
- 1 can crescent roll dough (8-count sheet of triangles)
- 2 cups cooked chicken, shredded (rotisserie or poached works well)
- 1 cup marinara sauce (use your favorite brand or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- as needed Olive oil for brushing for shine
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it into individual triangles on a clean surface.
- In a mixing bowl, combine the shredded chicken, marinara sauce, mozzarella, Parmesan, Italian seasoning, and a pinch each of salt and pepper. Stir until the cheeses are evenly distributed.
Assembly
- Spoon about 2 tablespoons of the chicken mixture onto the wider end of each triangle, leaving a little border so it doesn’t leak.
- Starting at the wide end, roll each triangle toward the tip so the filling is enclosed. Tuck the tip underneath or pinch to secure.
- Arrange the rolls on the prepared sheet with space between them for even browning.
- Lightly brush the tops with olive oil to encourage a golden crust. Sprinkle extra Parmesan if desired.
Baking
- Bake 12–15 minutes, or until the crescents are puffed and golden brown and the filling is hot.
- Let cool 2–3 minutes before serving.
