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.