Shredded chicken pairs with bell pepper, cream cheese, milk, egg, green onions, butter, and crescent roll dough to make these beautiful savory croissants. They’re easy to make. You just need to unroll the dough and top with the other ingredients. After that, you just roll them up to enclose that wonderful filling and bake until golden.
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The kitchen is sure to smell incredible while these amazing chicken croissants are in the oven.
These could be served as part of a brunch or you can have them for lunch. The combination of flavors works so well in these chicken croissants and this is a recipe you will definitely want to make more than once.
It’s always worth keeping a can of crescent rolls dough in the refrigerator because you can rustle up delicious treats like this whenever you want to enjoy such an amazing flavor sensation or feed some unexpected (or expected!) guests.
Why You’ll Love the Recipe:
The neutral flavor of chicken, creamy, tangy filling and crisp fresh croissants combine beautifully. These make a great breakfast or brunch, and they’re always popular when rustled up for guests. They’re perfectly filling but that doesn’t mean you won’t want two!
How to Serve Them:
These are piping hot when they come out of the oven, so let them cool for 15 minutes and serve warm.
- Bell pepper
- Shredded chicken
- Crescent roll dough
- Cream cheese softened
- Butter softened
- Green onions
How to make Cream Cheese Chicken Croissants:
Heat the oven to 350 degrees.
Blend together the butter and cream cheese in a mixing bowl.
Beat in the milk.
Fold in the chicken, salt, pepper, green onions and bell pepper until well combined.
Open a can of the crescent roll dough, and lay it out flat on a countertop. Pinch together the seams of the triangles until you have one single piece of dough.
Slice the dough into four evenly sized rectangles.
Place a ¼ cup of the chicken mixture into the center of each rectangle.
Bring the corners of the rectangles up together, and pinch them closed.
Repeat these steps with the other can of crescent dough.
Place the croissants onto a parchment lined baking sheet, and brush with the beaten egg.
Bake for 13-15 minutes.
Let cool slightly and serve.
Chicken croissants might sound tricky to make but you don’t need to be a French baker to master the art of the chicken croissant! These are mouthwatering and, if you like chicken and croissants, you’re going to love this version of them.
Cream Cheese Chicken Croissants
- ¼ C. Bell pepper diced
- 2 C. Shredded chicken
- ½ tsp. Salt
- 2 Cans of crescent roll dough
- ¼ tsp. Pepper
- 8 oz. Cream cheese softened
- 2 Tbsp. Butter softened
- 1 Bunch of green onions chopped
- 2 Tbsp. Milk
- 1 Large egg beaten
- Heat the oven to 350 degrees.
- Blend together the butter and cream cheese in a mixing bowl.
- Beat in the milk.
- Fold in the chicken, salt, pepper, green onions and bell pepper until well combined.
- Open a can of the crescent roll dough, and lay it out flat on a countertop. Pinch together the seams of the triangles until you have one single piece of dough.
- Slice the dough into four evenly sized rectangles.
- Place a ¼ cup of the chicken mixture into the center of each rectangle.
- Bring the corners of the rectangles up together, and pinch them closed.
- Repeat these steps with the other can of crescent dough.
- Place the croissants onto a parchment lined baking sheet, and brush with the beaten egg.
- Bake for 13-15 minutes.
- Let cool slightly and serve.
Can You Make Them Ahead?
They’re best served fresh but you can make them ahead and warm them back up before serving.
Keep these in an airtight container in the refrigerator and eat within 3 days.
Variations and Substitutions:
Experiment with turkey instead of chicken or even tuna. You can also switch up the seasonings. If you have fresh croissants, and you want to use those instead of using crescent roll dough, just halve them, add the filling, sandwich them back together, and bake briefly.