WHAT’S FOR DINNER?
Chicken Roll Ups
Rated 0 out of 5
COOK TIME
12 min
TOTAL TIME
22 min
SERVINGS
12-16 rolls
These easy baked Chicken Roll Ups are one of those meals you can pull off when you’re tired and hungry! Shredded chicken, creamy cheese, and a few veggies get rolled up in flaky crescent roll dough for an easy satisfying meal you can eat with your hands. They come together quickly and can be enjoyed as a lunch or snack too!
I’m always looking for quick and easy dinner ideas because even on days when we’re home, dinner can sneak up on you fast. By the time my daughter and husband get home, everyone is hungry, energy is low, and I want something that feels like real food without spending a lot of brain power or energy. These roll ups with chicken are always a go to and we all love them!
What I love about this recipe is how simple it is to throw together, and how easy it is to customize based on what you have on hand. I usually always have cooked and shredded chicken breast on hand whether it’s canned or from a rotisserie chicken and I use that as my base. My favorite combination is to add cream cheese, chopped onions, fresh mushrooms and fresh spinach but you can change it up to make it your own.
It also uses one of my favorite shortcuts, crescent rolls. They bake up golden, hold everything together, and give dinner a hearty feel. I honestly try to use them as much as possible like in these Ham and Cheese Roll Ups, Cheesy Pigs in a Blanket, and Crescent Roll Taco Pizza, which are all quick, kid-friendly options that work just as well!
Ingredients You’ll Need
Chicken Breasts or Rotisserie Chicken – This is the main protein in the filling, and rotisserie chicken is a great shortcut that cuts prep time but you can also use fully drained canned chicken breast. If you are cooking your own chicken breasts, aim for fully cooked and finely shredded pieces so the filling stays soft and rolls up easily without tearing the crescent dough.
Refrigerated Crescent Rolls – These create the flaky, buttery outside that turns it into a handheld meal. The dough bakes up golden while keeping the filling tucked inside.
Cream Cheese – This melts into the chicken as it bakes and acts as the binder for the filling, giving the roll ups their creamy texture and helping everything stay together.
Chopped Onion – This adds flavor and a little bite without overpowering the filling, especially when finely chopped.
Fresh Mushrooms – These add moisture and savory flavor to the filling and cook down as they bake, which helps them blend. Chop them small so they distribute evenly and do not make the filling too wet in one spot.
Fresh Spinach – This wilts quickly in the oven and adds color and nutrients without changing the overall flavor of the roll ups
How To Make Oven Baked Chicken Roll Ups
Prepare for baking: Preheat the oven to 350F and line a large baking sheet with parchment paper or lightly grease it so the crescent roll ups do not stick while baking.
Make the chicken filling: In a medium mixing bowl, combine the cooked shredded chicken, softened cream cheese, chopped onion, finely chopped mushrooms, and fresh spinach, then stir until everything is evenly mixed and coated in the creamy filling.
Prepare the crescent dough: Separate the refrigerated crescent roll dough into individual triangles and lay them flat on a clean work surface with the wide ends facing you for easy filling and rolling.
Fill the roll ups: Spoon a heaping spoonful of the chicken mixture onto the wide end of each crescent triangle, keeping the filling centered so it does not spill out while rolling.
Roll and arrange: Starting at the wide end, gently roll each crescent toward the tip, tucking the sides in slightly as you roll, then place each roll up seam side down on the prepared baking sheet with space between them.
Bake until golden: Transfer the baking sheet to the oven and bake for 12 to 14 minutes, or until the crescent rolls are puffed and lightly golden on top and the filling is warmed through.
Cool slightly and serve: Remove the chicken roll ups from the oven and let them cool for a few minutes before serving so the filling can set slightly and the rolls hold their shape when picked up. Enjoy!
Expert Tips
Finely shredding or chopping the cooked chicken helps it blend more smoothly into the cream cheese so the filling stays creamy and evenly textured instead of having large chunks.
Letting the cream cheese sit at room temperature for about 20 minutes makes mixing easier and smoother so the filling comes together quickly without cold spots in the center.
Patting the mushrooms dry after chopping removes extra surface moisture, which helps the filling stay thick and prevents the crescent dough from baking up soft on the bottom.
Roughly chopping the spinach before mixing helps it spread through the filling evenly so you do not end up with big leafy clumps in a few rolls.
Rolling the crescent dough snug but not tight gives the dough room to expand in the oven without squeezing the filling out the sides as it bakes.
Placing each roll up seam side down on the baking sheet helps them keep their shape and prevents the dough from unrolling while they puff up in the oven.
Leaving space between each roll up on the pan allows heat to circulate around them so they bake up golden instead of steaming against each other.
Checking the bottoms of the roll ups near the end of baking helps catch any over browning early, especially if your baking sheet tends to run hot.
Letting the roll ups rest for a few minutes after baking gives the filling time to settle so they hold together better when serving.
Ways To Customize
While I love the spinach, mushroom, onion combination, you can change it up based on what you like or what you have on hand!
Seasonings: Garlic powder, onion powder, Italian seasoning, dried parsley, smoked paprika, seasoned salt, poultry seasoning, ranch seasoning mix, taco seasoning.
Veggies: Finely chopped bell pepper, minced zucchini, chopped broccoli florets, finely diced onion, shredded carrots, finely chopped cauliflower, minced fresh spinach, finely chopped mushrooms.
Cheese: Shredded mozzarella, shredded cheddar, Colby Jack, Monterey Jack, finely grated parmesan, shredded provolone, part skim mozzarella, shredded Italian blend.
Creamy Filling Options: Ricotta cheese, cottage cheese, mascarpone, Boursin style cheese spread, plain Greek yogurt mixed with a little shredded cheese, sour cream mixed with shredded cheese, light alfredo sauce.
Storage Instructions
Storing: These are best enjoyed fresh because the crescent rolls are at their flakiest and most tender right out of the oven, and the filling stays creamy instead of firming up as it chills but you can store leftovers if needed. Cool completely before storing, then transfer to an airtight container. Freezing is not recommended for this recipe since the crescent dough tends to become dry and crumbly once thawed and reheated, and the cream cheese based filling can separate and turn grainy after freezing.
Reheating: Reheat leftover chicken roll ups in a 350F oven on a baking sheet for about 8 to 10 minutes until warmed through and the outside regains some crispness. An air fryer also works well for reheating at 325F for about 3 to 5 minutes, which helps bring back the flaky texture on the outside without drying out the filling.
FAQ
Can I assemble chicken roll ups ahead of time and bake them later?
Yes, you can assemble them a few hours ahead and store them covered in the refrigerator, but bake them the same day for the best texture. The longer the crescent dough sits filled, the softer it becomes and the less flaky it bakes.
Why are my crescent rolls browning too fast on the outside?
This usually happens if the baking sheet is dark or the pan runs hot. Sliding the pan to the middle rack and loosely tenting with foil for the last few minutes helps the centers warm through without over browning the outside.
How do I keep the filling from leaking out while baking?
Keeping the filling centered on the wide end of the crescent and not overfilling each roll makes a big difference. Rolling snugly and placing each one seam side down helps them stay closed as they puff in the oven.
Can I make these in an air fryer instead of the oven?
Yes, these can be cooked in an air fryer in a single layer at 350F, checking them early since they cook faster than in the oven. Smaller batches bake more evenly and give the crescent dough better airflow for browning.
How small should the veggies be chopped for the filling?
Very small pieces work best so the filling stays compact and rolls easily without poking through the dough. Larger chunks can tear the crescent rolls and cause uneven baking or make them soggy as they release water.
How do I know when the roll ups are fully cooked inside?
The crescent dough should be puffed and golden on top, and the filling should feel hot when lightly pressed with a utensil.
More Weeknight Chicken Dinner Recipes
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Chicken Roll Ups
Easy and quick dinner recipe! Chicken rollups are filled with chicken, spinach and mushrooms. Perfect for busy nights and picky kids.
Ingredients
4 chicken breasts or 1 Rotisserie Chicken (cooked and shredded)
2 packages refrigerated crescent rolls
1 (8 ounce) package cream cheese (softened)
1–2 Tablespoons chopped onion (optional)
1/2 cup fresh mushrooms
1 cup fresh spinach
Instructions
- Mix together cooked chicken, softened cream cheese, onion, mushrooms and spinach.
- Roll out your crescents triangles, place a heaping spoonful of chicken mixture on wide-end of crescent and roll it up.
- Place on large cookie sheet. Bake at 350 degrees for 12-14 minutes or until the rolls start to turn golden brown.
- Remove from oven and serve immediately.
Notes
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2 Responses
I’ve made something like this and it’s yummy. Another nice addition is chopped marinated artichoke hearts.
That sounds amazing! I’ll have to try that!