Chicken Cheese Crescent Rolls (Print Version)

# Ingredients:

→ Dough & Base

01 - 2 cans (8 ounces each) refrigerated crescent roll dough, your flaky golden canvas
02 - 2 cups cooked chicken, shredded or diced into bite-sized pieces

→ Cheesy Filling

03 - 4 ounces cream cheese, softened to perfect spreading consistency
04 - 1 cup shredded cheese (cheddar or mozzarella, your choice!)

→ Seasonings & Add-ins

05 - 1/2 cup chopped spinach or colorful bell peppers (optional)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - Salt and freshly ground black pepper, to taste

→ Finishing Touch

09 - 1 large egg, beaten for a beautiful golden finish

# Instructions:

01 - Start by warming your oven to 375°F (190°C), creating the perfect environment for these golden crescents.
02 - In a mixing bowl, combine your tender chicken, softened cream cheese, and shredded cheese. Fold in any vegetables you're using, then season with garlic powder, onion powder, salt, and pepper until perfectly flavored.
03 - Carefully unroll your crescent dough onto a clean work surface, separating into those perfect triangles.
04 - Place a generous tablespoon of your creamy filling at the wide end of each triangle. Roll them up like little sleeping bags, making sure to seal the edges well to keep all that goodness inside.
05 - Arrange your filled crescents on a lined baking sheet, giving them enough space to puff up and turn golden.
06 - Brush each crescent with beaten egg - this is your secret to achieving that perfect golden-brown finish.
07 - Let them bake for 12-15 minutes, until they've transformed into flaky, golden-brown crescents of deliciousness.
08 - Give them just a moment to cool slightly, then serve while still warm and perfectly melty inside.

# Notes:

01 - These versatile crescents can be prepared ahead and refrigerated until ready to bake
02 - They freeze beautifully - just add a few extra minutes to the baking time when cooking from frozen
03 - Get creative with your cheese choices - pepper jack adds a nice kick, while Swiss brings a nutty flavor

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