Chicken Roll-Ups

This recipe for chicken roll-ups come from a family cookbook. I’ve been making these for a few years now and any time I take them to a party they get snatched up before I can even blink! You won't be able to resist the savory cream cheese herb filling and the flaky crescent roll shell!

Course Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 321kcal

Author Jill Nystul

Ingredients

8 oz cream cheese softened
1/2 teaspoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon onion salt
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
Salt and pepper to taste
1-2 cups shredded chicken
2 cans refrigerated crescent roll dough

Instructions

Mix cream cheese, lemon juice, basil, onion salt, oregano, and thyme.
Add the chicken to the cream cheese mixer and mix well.
Separate the 2 cans of crescent roll dough into 8 rectangles.
Press the perforated edges together to seal the dough.
Spread about 1/4 cup of the cream cheese mixture over each dough rectangle.
Roll the dough, jellyroll fashion. Cut the roll into 4 pieces.
Place onto a baking sheet either lightly greased or lined with a silicone baking mat. Bake at 375 degrees for 12-15 minutes or until golden brown.
Serve warm. These do keep well in the fridge for a few days. I haven't ever frozen them but I have a feeling they would freeze just fine.

Nutrition