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Crispy Easter Chicken Salad Crescent Rolls

Flaky crescent rolls wrapped around a creamy chicken salad filling with fresh vegetables and cheese, creating a golden, buttery exterior with tender filling inside.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 8
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cans refrigerated crescent roll dough (8 oz each)
  • 3 cups cooked chicken, diced or shredded
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup celery, finely diced
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup shredded cheddar cheese
  • 1 egg, beaten (for egg wash)

Method
 

  1. Preheat your oven to 375°F. In a large mixing bowl, combine the diced chicken, mayonnaise, sour cream, celery, chives, Dijon mustard, garlic powder, salt, and pepper. Stir until everything is evenly coated and the mixture holds together nicely.
  2. Unroll both cans of crescent roll dough and separate into individual triangles. You'll have 16 triangles total. Place them on two large baking sheets lined with parchment paper, leaving space between each triangle for expansion during baking.
  3. Place about 2 tablespoons of the chicken salad mixture at the wide end of each triangle. Sprinkle a small pinch of shredded cheese over the filling. Starting from the wide end, gently roll the dough toward the point, tucking the sides slightly to prevent filling from leaking out.
  4. Brush the tops of each roll with beaten egg. Bake for 12-15 minutes, rotating the pans halfway through, until the rolls are golden brown and sound hollow when tapped gently.
  5. Let the rolls cool for 3-4 minutes before serving to allow the filling to set slightly.

Notes

Make chicken salad mixture up to 2 days ahead. Don't overfill rolls (stick to 2 tablespoons per roll). Store leftovers covered in refrigerator for up to 3 days or freeze for up to 2 months. Can assemble rolls and refrigerate for up to 4 hours before baking. Works well with leftover turkey too.