Cheesy Chicken Roll-Ups (Print Version)

# Ingredients:

→ Dough & Base

01 - 2 cups of cooked chicken, either shredded or chopped into small pieces.
02 - 2 cans (8 ounces each) of refrigerated crescent dough for a soft, buttery base.

→ Cheesy Filling

03 - 1 cup of shredded cheese (cheddar, mozzarella, or your favorite blend).
04 - 4 ounces of softened cream cheese that’s easy to mix.

→ Seasonings & Add-ins

05 - 1 teaspoon of onion powder for that mild seasoning kick.
06 - 1 teaspoon garlic powder.
07 - Salt and a good shake of fresh black pepper to your liking.
08 - 1/2 cup of finely chopped spinach or some colorful bell peppers (totally optional).

→ Finishing Touch

09 - 1 large beaten egg to brush on and get that amazing golden top.

# Instructions:

01 - Get your oven going at 375°F (190°C) to set things up for baking magic.
02 - Throw your chicken, softened cream cheese, and shredded cheese into a bowl. Toss in those veggies if you're using them, then season with onion powder, garlic powder, and a pinch of salt and pepper.
03 - Roll out the crescent dough on a clean surface, breaking it up into those neat little triangles.
04 - Spoon a decent scoop of your filling onto the wide end of each triangle. Roll them up snugly, sealing the edges so nothing oozes out.
05 - Place the rolled crescents on a baking sheet lined with parchment or a silicone mat. Keep them spaced out a bit so they’ll puff up perfectly.
06 - Coat each crescent with a layer of egg using a pastry brush. This'll give them their signature golden shine.
07 - Slide the tray into the oven and bake for 12-15 minutes. Pull them out when they’re flaky and perfectly golden.
08 - Let them cool off for a minute or two so you don’t burn your tongue. Serve while the centers are deliciously melty.

# Notes:

01 - You can prep these in advance and keep them in the fridge until it’s baking time.
02 - They freeze great! When cooking from frozen, just bake a little longer.
03 - Try a different cheese to switch things up—pepper jack adds some spice, or Swiss gives a hint of nuttiness.

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