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Chicken Stuffed Crescent Rolls

These Chicken Stuffed Crescent Rolls are a delightful fusion of flaky pastry and a flavorful spiced chicken filling. Each bite offers a buttery, golden crust and a savory, aromatic filling, making them the perfect snack, appetizer, or cozy dinner option. The addition of warm spices like garam masala, chaat masala, and fresh coriander gives a unique twist to the classic crescent roll, turning them into a crowd-pleasing treat. Easy to prepare and absolutely delicious!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Indian
Calories: 250

Ingredients
  

Filling Ingredients
  • 1 tbsp light cooking oil
  • 1 medium onion, thinly sliced
  • 1 tbsp finely chopped garlic
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • 1/2 tsp chaat masala
  • 2 cups shredded pre-cooked chicken Use leftover rotisserie or grilled chicken
  • 1 cup green bell pepper, thinly sliced
  • to taste salt
  • to taste pepper
  • a handful fresh coriander leaves, finely chopped
  • 1 can crescent roll dough

Method
 

Main Instructions
  1. Heat the light cooking oil in a skillet over medium heat. Add the sliced onion and chopped garlic, sautéing until the onions are soft and translucent.
  2. Add the turmeric, red chili powder, coriander powder, garam masala, and chaat masala to the onions and garlic. Stir-fry for about 30 seconds.
  3. Add the shredded chicken and sliced green bell pepper. Stir-fry for 3–5 minutes. Season with salt and pepper, then stir in the coriander leaves. Set aside to cool.
  4. Preheat your oven to 375°F (190°C). Unroll the crescent dough and separate it into triangles.
  5. Roll out each triangle a little, keeping the triangular shape. Add a spoonful of the filling at the wide end.
  6. Roll up each triangle to form a crescent shape. Place on a baking sheet.
  7. Bake for 15-20 minutes until golden brown and puffed. Let cool slightly before serving.

Notes

  • Use leftover chicken for a quicker prep.
  • For an extra touch, sprinkle sesame or nigella seeds on top before baking.
  • These rolls can be frozen after baking for up to a month and reheated as needed.