Cheesy Chicken Parmesan Crescent Twists Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Looking for a fun and tasty chicken recipe that will leave your guests impressed? This Chicken Parmesan Crescent Twists Recipe is sure to be a hit! With its flaky crescent dough and gooey cheese, it’s the perfect dish for a family gathering or a cozy night in.

Imagine biting into a warm, cheesy twist filled with seasoned chicken and marinara sauce – this recipe is comfort food at its finest. It’s easy to make, and you’ll probably have most of the ingredients at home already, making it a great option for a weeknight dinner.

Delicious Chicken Parmesan Crescent Twists

These Chicken Parmesan Crescent Twists are a delightful fusion of flavors and textures. The crispy crescent dough encases tender chicken, zesty marinara, and melty mozzarella, creating a mouthwatering experience in every bite. Perfectly seasoned and ready in no time, this dish is a true crowd-pleaser.

Ingredients

1 can (8 oz) refrigerated crescent dough
1 cup cooked chicken, shredded
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
Cooking spray or olive oil for brushing

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Filling: In a bowl, mix together the shredded chicken, marinara sauce, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Roll Out the Dough: Unroll the crescent dough and separate it into triangles. Place a spoonful of the chicken mixture at the wide end of each triangle.
Twist and Bake: Roll the dough over the filling towards the point of the triangle, twisting it slightly as you go. Place the twists on the prepared baking sheet and brush them with cooking spray or olive oil.
Bake: Bake in the preheated oven for 12-15 minutes or until golden brown. Allow them to cool slightly before serving.