Name: Chicken Parmesan Crescent Rolls Recipe
Prep time: 10 min
Cook time: PT-491718H5M40S
Total time: PT-491718H5M40S
Cuisine: Italian-American
Ingredients: 8 breaded chicken fingers (frozen Tyson crispy chicken strips recommended); 8 slices mozzarella cheese, each slice cut in half; 1 (8-oz) can refrigerated crescent rolls; 1 tsp garlic powder; 1 cup spaghetti sauce

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Introduction

Chicken Parmesan Crescent Rolls are a fun and easy twist on the classic Italian favorite. Combining crispy breaded chicken, gooey mozzarella, and tangy spaghetti sauce all wrapped in flaky crescent dough, this dish is perfect for a quick weeknight dinner or casual gathering.

The image shows seven small baked rolls on a dark, textured baking tray, each roll wrapped in a golden-brown dough layer with a slightly crispy texture. Inside each roll, there is a visible layer of breaded and fried filling with a reddish tint, possibly chicken or meat, topped with melted white cheese. The dough wrapping is sprinkled with small green dried herb flakes, adding a touch of color and texture contrast to the smooth dough surface. The rolls are unevenly spaced and slightly irregular in shape, emphasizing their homemade look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 breaded chicken fingers (frozen Tyson crispy chicken strips recommended)
8 slices mozzarella cheese (each slice cut in half)
1 (8-oz) can refrigerated crescent rolls
1 tsp garlic powder
1 cup spaghetti sauce

Instructions

Step 1: Preheat your oven to 375ºF (190ºC).
Step 2: Separate the crescent roll dough into 8 triangles. Pour the spaghetti sauce into a bowl or saucepan for easy dipping.
Step 3: Place one half slice of mozzarella cheese on the wide end of each crescent triangle. Dunk one breaded chicken finger into the spaghetti sauce, then place it on top of the cheese.
Step 4: Roll up the crescent dough around the chicken finger and place the roll seam side down on a baking sheet. Repeat with all remaining chicken fingers and crescent dough pieces.
Step 5: Sprinkle each crescent roll with garlic powder for added flavor.
Step 6: Bake in the preheated oven for 15 minutes. Then remove from the oven and top each roll with the remaining half slice of mozzarella cheese.
Step 7: Return the rolls to the oven and bake for an additional 5 to 8 minutes, or until the cheese is melted and bubbly.

Tips & Variations

For a spicier kick, add a pinch of crushed red pepper flakes to the garlic powder before sprinkling on the rolls.
Use homemade marinara sauce if you prefer fresher flavors instead of store-bought spaghetti sauce.
Try adding fresh basil or oregano inside the crescent rolls for an herby boost.
Instead of mozzarella slices, shredded mozzarella can be used. Just sprinkle it inside and on top accordingly.

Storage

Store leftover Chicken Parmesan Crescent Rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350ºF for about 10 minutes or until warmed through and crispy again. Avoid microwaving to keep the crescent rolls flaky.

How to Serve

The image shows a white plate stacked with several crescent roll snacks. Each snack has three visible layers: the bottom layer is golden-brown crispy breaded chicken, the middle layer is red tomato sauce, and the top layer is melted white cheese wrapped inside a soft, slightly browned crescent dough sprinkled with dried green herbs. The foods are closely packed on the plate, and the background features a white marbled texture with a white and red striped cloth partially visible in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen breaded chicken fingers?

Yes, you can bread and bake fresh chicken strips before assembling the rolls. Just make sure the chicken is fully cooked before rolling it in the crescent dough to ensure safe consumption.

Can I prepare these ahead of time and bake later?

Absolutely! Assemble the crescent rolls and place them on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking as directed.