Chicken Roll-Ups

These chicken roll-ups are the kind of quick weeknight dinner or game day snack that kids and adults both go for. Breaded chicken chunks, Monterey Jack cheese, and a dab of barbecue sauce get tucked into refrigerated crescent roll triangles, folded up, and baked until the dough puffs golden and the cheese melts inside.

Each triangle gets flattened slightly before filling, which gives you more surface area to wrap around the chicken. Folding the two corners over first, then rolling toward the point, creates a sealed pocket that keeps the melted cheese and barbecue sauce from leaking out during baking.

The egg wash on top is what gives these their bakery-style golden shine. Sesame seeds sprinkled over the wet egg wash stick on and toast in the oven, adding a nutty crunch to the flaky crescent exterior.

These come together in about 10 minutes of hands-on time and bake in under 20. That’s a full meal, appetizer, or snack with almost no effort.

Kitchen Tips

• Pinch the seams tightly. Crescent dough puffs as it bakes, and loose seams will open and leak.
• Place seam-side down on the cookie sheet so the weight of the roll-up keeps it sealed.
• Don’t overfill. Two teaspoons of cheese and one chunk of chicken is the right amount per triangle.
• Let them cool for a couple minutes before eating. The cheese inside is molten hot.

Variations

• Use pepper jack cheese instead of Monterey Jack for a spicy kick.
• Swap barbecue sauce for ranch dressing or buffalo sauce for different flavor profiles.
• Use rotisserie chicken pieces instead of breaded chunks for a lighter version.