Ingredients:

  • 2 cups (280g) shredded cooked chicken breast
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (50g) sharp cheddar cheese, shredded
  • 1/4 cup (60ml) sour cream
  • 1 tbsp (15ml) ranch seasoning powder
  • 1 can (8 oz / 225g) refrigerated crescent rolls
  • 1 tbsp (15g) melted butter
  • 1/2 tsp (2g) dried parsley

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, sour cream, and ranch seasoning. Stir until the mixture is smooth.
  2. Fold in the shredded chicken and cheddar cheese until the filling is cohesive and holds together.
  3. Unroll the crescent dough and separate it into the pre-cut triangles.
  4. Place approximately 2 tablespoons of the chicken mixture on the wide end of each triangle.
  5. Fold the dough over the filling, rolling tightly toward the point. Press the seam firmly and place each roll seam-side down on a parchment-lined baking sheet.
  6. Preheat oven to 375°F (190°C). Brush the tops of the rolls with melted butter and sprinkle with parsley.
  7. Bake for 12 to 15 minutes, or until the pastry is a deep golden brown and the cheese is bubbling. Let rest for 3 minutes before serving.