Equipment Needed
- Medium mixing bowl
- Hand mixer or sturdy spatula
- Measuring spoons and cups
- Baking sheet
- Parchment paper or a silicone baking mat
- Small bowl for melting butter
- Pastry brush (a spoon works in a pinch)
Step-by-Step Instructions
First, let’s make that irresistible filling. In your mixing bowl, combine the softened cream cheese and sour cream. I use my hand mixer on low for this—it makes it so effortless and creamy. Then, fold in the shredded chicken, cheddar cheese, and all your seasonings. The mixture should be cohesive, cheesy, and speckled with those lovely spices. I always do a little taste test here (with a clean spoon, of course) to see if it needs another pinch of pepper or salt. This is your chance to make it perfect for your palate.
Now, preheat your oven to 375°F (190°C) and line your baking sheet. Unroll the crescent dough triangles. This is where I learned a timing lesson: work quickly but carefully, as the dough gets sticky and harder to manage if it warms up in your hands too much. Place a heaping tablespoon of your chicken mixture onto the wider end of each triangle. I’ve found that slightly less than you think is best—overfilling is the fast track to leaking cheese during baking. Gently roll them up, starting at the wide end and tucking the dough around the filling, sealing the pointed tip at the end.
Arrange your stuffed crescents on the prepared baking sheet, giving them about two inches of space to puff up. Using your pastry brush, lightly coat the top of each roll with the melted butter. This is the golden ticket to that beautiful, crisp, bronzed top. If you’re using it, now’s the time to sprinkle on that everything bagel seasoning—it adds fantastic texture and flavor. Slide the tray into the center of your preheated oven and set your timer. The waiting begins, and your kitchen will start to smell absolutely divine.
Bake for 11-14 minutes, but watch them like a hawk starting at the 10-minute mark. Ovens vary, and you’re looking for a deep, golden brown color. My first batch, I pulled them out when they were just lightly tan, and the dough at the seam was still a tiny bit doughy. Let them rest on the sheet for about 5 minutes before transferring. This rest period is non-negotiable; it lets the cheesy filling set slightly so it doesn’t erupt everywhere when you take your first bite.(See the next page below to continue…)