Chicken Parmesan Crescent Bites Recipe

These Chicken Parmesan Crescent Bites are a delightful twist on the classic chicken recipe. They feature tender chicken pieces coated in a flavorful Parmesan crust, all wrapped in flaky crescent dough for a perfect appetizer or snack.

This recipe is simple to follow and perfect for gatherings or a quick weeknight meal. You can serve them with marinara sauce for dipping to enhance the flavors.

Easy Chicken Parmesan Crescent Bites

Golden Chicken Parmesan Crescent Bites on a platter with marinara sauce, garnished with basil.

These bites combine juicy chicken with a crispy Parmesan coating, encased in buttery crescent dough. The recipe takes about 30 minutes from start to finish and yields 12 delicious bites.

Ingredients

  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 cup cooked chicken, shredded
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup marinara sauce for dipping
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Chicken Mixture: In a bowl, combine the shredded chicken, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
  3. Roll Out the Dough: Unroll the crescent roll dough and separate it into triangles.
  4. Fill the Dough: Place a spoonful of the chicken mixture at the wide end of each triangle. Roll the dough up, starting from the wide end, and place it on a baking sheet lined with parchment paper.
  5. Brush with Egg Wash: Brush the tops of the crescent bites with the beaten egg for a golden finish.
  6. Bake: Bake in the preheated oven for 12-15 minutes or until golden brown.
  7. Serve: Serve warm with marinara sauce for dipping.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 12 bites
  • Calories: 150kcal
  • Fat: 8g
  • Protein: 7g
  • Carbohydrates: 12g
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