Ingredients:

  • 2 cups (280g) cooked chicken breast, shredded
  • 1 cup (115g) sharp cheddar cheese, freshly grated
  • 1/2 cup (115g) cream cheese, softened
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 can (225g) refrigerated crescent roll dough
  • 1/2 cup (60g) shredded mozzarella cheese
  • 3 tbsp (42g) unsalted butter, melted
  • 2 cloves garlic, minced into a paste
  • 1 tsp dried parsley or oregano
  • 1/8 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
  2. In your large bowl, mix the 2 cups of shredded chicken, 1/2 cup softened cream cheese, and 1 cup of grated sharp cheddar. Note: Using a fork helps mash the cream cheese into the chicken fibers.
  3. Season the mix. Stir in the garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp pepper until the mixture is uniform and tacky.
  4. Prep the dough. Unroll the crescent dough and separate it into the 8 pre cut triangles.
  5. Add the mozzarella. Place a small pinch of the 1/2 cup mozzarella on the wide end of each triangle.
  6. Load the filling. Scoop about 2 tablespoons of the chicken mixture onto the wide end of each triangle.
  7. Roll them up. Start from the wide end and roll toward the point. Seal the edges firmly so the cheese doesn't escape during the bake.
  8. Create the glaze. Melt 3 tbsp of butter and whisk in the 2 cloves of minced garlic paste and 1 tsp of dried parsley.
  9. Brush and bake. Arrange the rolls on the sheet and brush generously with the garlic butter. Sprinkle with the 1/8 tsp flaky sea salt.
  10. Bake for 18 minutes until the tops are mahogany gold and the pastry feels firm to the touch. Let them rest for 5 minutes before serving.