Tips for Success
Don’t overfill the dough to avoid leaks. Seal edges well using a fork or your fingers. Brush tops with egg wash for a golden finish. Let them rest a few minutes after baking so the filling sets. Use pre-cooked chicken for convenience.
Ingredients
2 cups cooked shredded or diced chicken
1/2 cup Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella or Italian blend cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
1 can refrigerated crescent dough or puff pastry sheet
1 egg, beaten (for egg wash)
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper. In a bowl, combine chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, salt, and pepper. Unroll the dough and cut into rectangles or squares, depending on the size of the dough. Spoon the chicken mixture onto half of each piece. Fold the dough over and press edges to seal. Use a fork to crimp the edges for a tight seal. Brush the tops with beaten egg. Bake for 15–18 minutes or until golden brown. Let cool slightly before serving.
Additional Tips or Variations
Add steamed broccoli or spinach to the filling for extra veggies. Swap Alfredo for pesto or marinara for a different twist. Use rotisserie chicken for extra flavor. Try adding a pinch of red pepper flakes for a kick. Sprinkle with fresh parsley after baking for color and freshness.