Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

Chicken Crescents

was given this recipe several years ago and not only found it to be quite tasty but something that was a little different than my main go-to meals, making it fun to make from time to time.  While the original recipe called for a can of crescent rolls, I like to make my own, so feel free to choose whichever option works best for you. 

Golden Crescent Roll ingredients:

1 pkg active dry yeast
1/3 c water
1/4 c sugar
1/2 tsp salt
1 egg
1/4 c butter, softened
2 c all purpose flour

Golden Crescent Roll directions:

  1.  Dissolve yeast in warm water (~100F). Stir in sugar, salt, eggs, butter, and 1 c. of flour. Beat until smooth. Mix in remaining flour until smooth.
  2. Scrape dough into center of bowl. Cover; let rise for 1 1/2 hours in a warm place.
  3. Roll dough into a 12 inch circle and divide into four sections.

Chicken Crescent Filling Ingredients:
3 oz of cream cheese, softened
2 TBSP butter, softened
2 c cooked, shredded chicken
1/4 tsp salt
1/4 tsp pepper
1 tsp fresh rosemary, finely chopped (if desired)
2 TBSP milk
1 TSBP chopped onion
1/3 c panko bread crumbs mixed with 1 TBSP melted butter


  1. Pre-heat oven to 375F.  Beat together cream cheese and butter. Mix in chicken, salt, pepper, rosemary, milk, and onion.
  2. Put a 1/4 of the chicken mixture on each crescent dough section. If using the canned crescent rolls, separate the dough into 4 rectangles (by keeping two triangular pieces together).  Fold the corners together and press all openings closed. See image below.
  3. Top with the melted butter-panko crumb mixture. Bake on an ungreased pan for 20 minutes.


Leave a comment

Please note, comments must be approved before they are published