Chicken-Stuffed Crescent Roll

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2. In a skillet, heat olive oil over medium heat. Add onions, bell peppers, mushrooms, and garlic. Sauté until tender.
3. Add shredded chicken; season with oregano, basil, salt, and pepper. Stir to combine.
4. Unroll crescent roll dough; separate into triangles.
5. Spoon chicken mixture onto the wide end of each triangle. Top with mozzarella cheese.
6. Roll up crescent rolls, tucking in the sides. Place on the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden brown and cooked through.
8. Let cool slightly before serving.

Keto/Low-Carb Variation

For a keto or low-carb option, substitute the crescent roll dough with a homemade almond flour or coconut flour dough. Mix the flour with eggs, shredded mozzarella, and seasonings. Proceed with the recipe as usual.

Tips & Tricks

• Use rotisserie chicken to save time!
• Customize the filling with your favorite veggies or herbs.
• Serve with a side salad or roasted vegetables.
• Store leftovers in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for about 10 minutes.

Frequently Asked Questions (FAQs)

• Can I use canned chicken? Yes, but the texture and taste may differ.
• Can I freeze them? Yes, freeze the *unbaked* rolls. Thaw overnight before baking.
• Can I make them ahead? Yes, prepare the chicken filling and refrigerate up to 24 hours.
• Can I use other meats? Absolutely! Turkey, ham, or beef work well.
• Vegetarian option? Skip the chicken and add sautéed veggies like zucchini or spinach.