Shredded chicken crescent rolls that are way, way better than pizza pockets

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Is there anything better than the scent of crescent rolls in the oven? Yes. The scent of these shredded chicken crescent rolls in the oven, courtesy of the cheese, garlic, and herbs. Instead of a dense cream or cream cheese-based filling, the addition of tomato sauce in this recipe makes it almost a pizza pocket of sorts.
The end result is cheesy and savory inside, and crispy and buttery outside. Honestly, it’s something you need to experience yourself to fully appreciate, so pick up some crescent rolls and some chicken (a pre-cooked rotisserie chicken makes for excellent shredded chicken if you don’t feel like cooking it yourself!) and give it a go. You won’t regret it.
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Cooktop Cove
Shredded chicken crescent rolls
8
15 minutes
15 minutes
30 minutes
8 large crescent rolls (1 12-oz tube)
2 cups shredded chicken
½ cup cheddar cheese, shredded
1 ½ cups mozzarella cheese, shredded
½ + 2 tablespoons cup parmesan cheese, grated and separated
½ cup tomato sauce
2 tablespoons tomato paste
2 cloves garlic, pressed
½ teaspoon white pepper
1 teaspoon dried oregano
½ teaspoon dried basil
Preheat the oven to 375F.
In a large mixing bowl, combine the shredded chicken, shredded cheddar cheese, shredded mozzarella cheese, and ½ cup of the grated parmesan cheese. Mix well.
Add the tomato sauce, tomato paste, garlic, and spices. Mix until well combined.
Line a baking sheet with parchment paper and separate and unroll the crescent rolls.
Add 1-2 tablespoons of the chicken filling to each roll, then roll them back up and place on the parchment paper-lined baking sheet.
Sprinkle the rolls with the remaining parmesan cheese and bake for 15-17 minutes, or until golden brown.
Allow to cool at least 10 minutes before serving.
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