Description
These chicken salad crescent rolls are flaky, buttery, and filled with a creamy, crunchy chicken salad. A quick and easy appetizer perfect for Easter or gatherings.
Ingredients
14 oz chicken (canned or cooked, shredded)
1/2 cup celery, diced
1 tbsp onion, finely minced
1/3 cup grapes, halved
1/3 cup almonds, slivered or chopped
1/2 cup mayonnaise
1 teaspoon Dijon mustard
8 crescent rolls
1 bunch fresh parsley, chopped
Instructions
1. Preheat oven to 375°F (190°C).
2. Drain chicken and place in a large bowl.
3. Add celery, onion, grapes, and almonds.
4. Stir in mayonnaise and Dijon mustard until well combined.
5. Unroll crescent dough and separate into triangles.
6. Shape dough around foil balls to create hollow rolls.
7. Place on baking sheet and bake for 12–15 minutes until golden brown.
8. Let cool slightly, then remove foil centers.
9. Fill each roll with 2–3 tablespoons of chicken salad.
10. Garnish with chopped parsley and serve.
Notes
You can prepare the chicken salad in advance and store it in the refrigerator for up to 24 hours.
Let the crescent rolls cool before filling to keep the texture crisp and prevent the filling from becoming runny.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 Roll
- Calories: 280 kcal
- Fat: 18g
- Carbohydrates: 18g
- Protein: 12g