These Easy Cheesy Chicken-Filled Crescents are a perfect combination of buttery, flaky pastry and a rich, spiced chicken filling. Stuffed with gooey melted cheese and coated in a tangy sauce, these crescents make a delicious snack, appetizer, or meal. They are golden brown on the outside, soft on the inside, and packed with flavor. Perfect for meal prep, they can be stored and reheated easily!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
500 g all-purpose flour
8 g salt (1⅓ tsp)
10 g instant yeast
75 g yogurt
15 g honey
35 ml sunflower oil
225 ml lukewarm water
Filling:
40 g unsalted butter, melted
50 g grated cheese
Chicken Mixture:
25 ml olive oil
700 g chicken thighs, diced
5 g salt (⅚ tsp)
3 g cayenne powder (1 tsp)
2 g coriander powder (⅔ tsp)
3 g garlic powder (1 tsp)
3 g onion powder (1 tsp)
3 g red bell pepper powder (1 tsp)
2 g cumin powder (⅔ tsp)
Sauce:
100 g Algerienne sauce
20 g sweet soy sauce
Garnish:
1 medium egg, beaten
Directions
Prepare the Dough:
In a large bowl, I combine the flour, salt, yeast, yogurt, honey, sunflower oil, and lukewarm water. Kneading for 10-12 minutes creates a smooth, elastic dough. After covering it, I let it rise in a warm place for about an hour or until it doubles in size.
Shape the Crescents:
Once the dough has risen, I deflate it and divide it into two equal portions. Each piece is rolled into a 32 cm diameter circle. I brush one circle with melted butter and sprinkle grated cheese over it, then place the second circle on top, pressing gently. I then cut the dough into 12 equal triangular pieces and roll each one from the wide base to the tip to form crescents.
Second Rise:
I arrange the crescents on a parchment-lined baking tray, brush them with beaten egg, and allow them to rise for another 30 minutes.
Bake:
While the crescents are proofing, I preheat the oven to 200°C (390°F). Once ready, I bake them for 10-15 minutes until they turn golden brown. After baking, I let them cool before filling.
Prepare the Chicken Filling:
In a heated skillet with olive oil, I cook the diced chicken, seasoning it with salt, cayenne, coriander, garlic powder, onion powder, red bell pepper powder, and cumin. After about 6-7 minutes, the chicken is golden brown and fully cooked.
Combine with Sauce:
I mix Algerienne sauce and sweet soy sauce in a bowl, then toss the cooked chicken in it to coat evenly.
Assemble:
Once the crescents have cooled, I slice them open and fill them with the flavorful chicken mixture. For extra indulgence, I add more cheese, fresh vegetables, or extra sauce.
Servings and Timing
Prep Time: 1 hour 30 minutes
Cooking Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 12 crescents
Calories: Approximately 350 kcal per serving
Variations
Spicier Version: I add more cayenne or some chopped jalapeños to the filling for extra heat.
Cheesy Twist: Mixing different cheeses like mozzarella, cheddar, or gouda enhances the cheesy goodness.
Vegetarian Option: I replace the chicken with sautéed mushrooms, spinach, or roasted bell peppers for a meat-free alternative.
Different Sauces: If Algerienne sauce isn’t available, I use garlic aioli, honey mustard, or a smoky BBQ sauce instead.
Herb-Infused Dough: Adding dried oregano or Italian seasoning to the dough gives it an extra flavor boost.
Storage/Reheating
Refrigeration: I store any leftover crescents in an airtight container in the fridge for up to 3 days.
Freezing: If I want to keep them longer, I freeze them in a zip-top bag for up to 2 months. To reheat, I place them in a 180°C (350°F) oven for 10 minutes or until warmed through.
Microwave: For a quick reheat, I microwave them for 20-30 seconds, though the texture is best when reheated in the oven.
FAQs
How can I make the dough softer and fluffier?
Using yogurt and honey in the dough helps keep it soft. Also, kneading it well and allowing enough rising time ensures a light and fluffy texture.
Can I use store-bought crescent roll dough?
Yes, but homemade dough has a much better flavor and texture. If using store-bought dough, I reduce prep time and go straight to shaping the crescents.
What is Algerienne sauce, and what can I substitute for it?
Algerienne sauce is a popular condiment with a creamy, spicy, and slightly tangy flavor. If I can’t find it, I mix mayonnaise with ketchup, garlic powder, and a bit of hot sauce as a substitute.
Can I make these ahead of time?
Yes! I prepare the crescents a day in advance and store them in the fridge. Before serving, I warm them up in the oven for a few minutes to restore their crispness.
What other fillings can I use?
I love experimenting with fillings like BBQ chicken, taco-seasoned beef, or even a creamy spinach and ricotta mixture for a different twist.
Conclusion
These Easy Cheesy Chicken-Filled Crescents are a perfect combination of buttery, flaky pastry and a rich, spiced chicken filling. Whether for a snack, appetizer, or quick meal, they are satisfying and packed with flavor. I love how versatile they are, and they make for a great make-ahead dish. If I want to impress my family or guests, this recipe never fails!
Recipe:
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Easy Cheesy Chicken-Filled Crescents
Buttery, flaky crescent rolls filled with tender, spiced chicken and gooey melted cheese make for the perfect savory snack or meal. These crescents are packed with flavor and have a golden, crispy exterior with a warm, cheesy filling inside.
- Total Time: 2 hours 30 minutes
- Yield: 12 crescents
Ingredients
Dough:
500 g all-purpose flour
8 g salt (1⅓ tsp)
10 g instant yeast
75 g yogurt
15 g honey
35 ml sunflower oil
225 ml lukewarm water
Filling:
40 g unsalted butter, melted
50 g grated cheese
Chicken Mixture:
25 ml olive oil
700 g chicken thighs, diced
5 g salt (⅚ tsp)
3 g cayenne powder (1 tsp)
2 g coriander powder (⅔ tsp)
3 g garlic powder (1 tsp)
3 g onion powder (1 tsp)
3 g red bell pepper powder (1 tsp)
2 g cumin powder (⅔ tsp)
Sauce:
100 g Algerienne sauce
20 g sweet soy sauce
Garnish:
1 medium egg, beaten
Instructions
1. Prepare the Dough:
- In a large bowl, combine flour, salt, yeast, yogurt, honey, sunflower oil, and lukewarm water.
- Knead for 10-12 minutes until a smooth, elastic dough forms.
- Cover and let it rise in a warm place for 1 hour or until doubled in size.
2. Shape the Crescents:
- Deflate the dough and divide it into two equal portions.
- Roll each piece into a 32 cm diameter circle.
- Brush one circle with melted butter, sprinkle grated cheese, and place the second circle on top. Press gently.
- Cut into 12 equal triangles and roll each one into a crescent shape.
3. Second Rise:
- Arrange the crescents on a parchment-lined baking tray.
- Brush with beaten egg and let them rise for 30 minutes.
4. Bake:
- Preheat the oven to 200°C (390°F).
- Bake for 10-15 minutes until golden brown.
- Let cool before filling.
5. Prepare the Chicken Filling:
- Heat olive oil in a skillet and cook diced chicken with all spices.
- Stir for 6-7 minutes until golden brown and fully cooked.
6. Combine with Sauce:
- In a bowl, mix Algerienne sauce and sweet soy sauce.
- Toss the cooked chicken in the sauce to coat evenly.
7. Assemble:
- Slice open each crescent and fill with chicken mixture.
- Add extra cheese, fresh vegetables, or extra sauce for more flavor.
Notes
Spicier Version: Add extra cayenne or chopped jalapeños.
Cheesy Twist: Use a mix of mozzarella, cheddar, or gouda.
Vegetarian Option: Replace chicken with sautéed mushrooms, spinach, or roasted bell peppers.
Alternative Sauces: Use garlic aioli, honey mustard, or smoky BBQ sauce if Algerienne sauce isn’t available.
Herb-Infused Dough: Add dried oregano or Italian seasoning for extra flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snack, Main Course
- Method: Baking
- Cuisine: Fusion, Mediterranean-Inspired
Nutrition
- Serving Size: 12 crescents
- Calories: ~350 kcal per serving
