The beauty of these Chicken and Veggie Stuffed Croissants lies in their versatility and ease of preparation. Perfect for a quick weeknight dinner or a delightful lunch option, these croissants pack a nutritious punch with the combination of protein-rich chicken and a variety of colorful vegetables. The cream cheese and cheddar blend together, creating a creamy, cheesy filling that complements the tender, flaky crescent roll exterior. Whether served as an appetizer, a main dish, or even a snack, these stuffed croissants are sure to become a family favorite.
Chicken and Veggie Stuffed Croissants
Ingredients:
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup bell peppers, diced (any color)
- 1/2 cup broccoli, finely chopped
- 1/2 cup carrots, grated
- 1/4 cup red onion, finely chopped
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 can (8 oz) refrigerated crescent roll dough
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Filling: In a large mixing bowl, combine the cooked chicken, bell peppers, broccoli, carrots, red onion, cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined.
- Prepare Crescent Rolls: Unroll the crescent roll dough and separate it into individual triangles. Place the triangles on the prepared baking sheet.
- Add Filling: Spoon a generous amount of the chicken and veggie mixture onto the wider end of each triangle.
- Roll Up: Starting from the wide end, roll up each triangle, tucking in the sides as you go to prevent the filling from spilling out.
- Egg Wash: Brush the tops of the croissants with the beaten egg.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the croissants are golden brown and cooked through.
- Serve: Let the croissants cool for a few minutes before serving. Enjoy them warm.
