Ingredients:
1 can (8 count) crescent roll dough
2 cups cooked, shredded chicken (rotisserie works well)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 oz cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
1 tsp Salt
1/8 tsp pepper
2 tbsp chopped parsley (optional for garnish)
1 tbsp melted butter (for brushing)
Extra shredded cheese for topping (optional)
Instructions:
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a bowl, combine shredded chicken, mozzarella, cheddar, cream cheese, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.
Unroll the dough and separate into triangles. Place a spoonful of the chicken mixture onto the wide end of each triangle.
Roll each triangle up from the wide end to the tip, enclosing the filling. Place seam-side down on the baking sheet.
Brush & top: Brush tops with melted butter and sprinkle with a little extra cheese if desired.
Bake for 12–15 minutes or until golden brown and bubbly.
Garnish with chopped parsley and serve warm.