Ingredients:

  • 1 cup (approximately 150g) cooked chicken, shredded or finely chopped
  • 1 cup (approximately 100g) shredded cheddar cheese, plus extra for topping
  • ¼ cup (approximately 60g) cream cheese, softened
  • 2 tablespoons (30 ml) mayonnaise
  • 1 teaspoon garlic powder (approximately 3g)
  • ½ teaspoon onion powder (approximately 1.5g)
  • ½ teaspoon dried Italian seasoning or dried parsley (approximately 1g)
  • Salt and freshly ground black pepper, to taste
  • 1 can (8 oz / 227g) refrigerated crescent roll dough
  • Sliced green onions (scallions)
  • Chopped fresh herbs (parsley, chives, thyme)

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5). Line a baking sheet with parchment paper or lightly grease it.
  2. Combine chicken, cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, Italian seasoning, salt, and pepper in a mixing bowl. Mix well until thoroughly combined. Taste and adjust seasoning as needed.
  3. Unroll crescent dough and separate into 6 triangles. Spoon approximately 2 tablespoons of the chicken-cheese mixture onto the wider end of each triangle.
  4. Roll up each triangle, starting from the wide end, ensuring the filling is enclosed. Place seam-side down on the prepared baking sheet. Optional: Sprinkle with extra shredded cheese.
  5. Bake for 15-18 minutes, or until the crescent rolls are golden brown and cooked through.
  6. Remove from oven and let cool slightly before serving. Garnish with sliced green onions or fresh herbs, if desired. Serve warm.