Chicken Roll Ups

Ingredients

• 280 g (2 cups)cooked chicken, chopped or shredded
• 113 g (4 oz)softened cream cheese
• 60 ml (1/4 cup)plain Greek yoghurt
• A splash, less than 15 ml (1 tablespoon)milk
• 2 packagescrescent roll dough
• 57 g (1/4 cup)butter, melted
• About 100 g (1 cup)Ritz crackers, crushed

Instructions

1. 1

   Mix the filling

   In a medium bowl, beat the softened cream cheese and Greek yoghurt with the ranch seasoning until smooth and evenly combined.

2. 2

   Loosen the mixture

   Add a splash of milk, less than 15 ml (1 tablespoon), to loosen the filling and help it blend.

3. 3

   Add the chicken

   Fold in the chicken until it is evenly coated, then set the filling aside.

4. 4

   Prepare the dough

   Heat the oven to 190°C (375°F). Unroll the crescent dough and separate it into triangles along the perforations.

5. 5

   Fill and roll

   Put a heaped tablespoon of chicken mixture on the wide end of each triangle. Roll towards the point, tucking the sides in slightly as you go to enclose the filling.

6. 6

   Coat in crumbs

   Brush each bundle with melted butter, then roll it in the crushed crackers, pressing gently so they stick.

7. 7

   Bake until golden

   Arrange the bundles in a greased or lined baking dish. Bake for 25–30 minutes, until golden brown and the crescent dough is fully cooked.

8. 8

   Cool and serve

   Leave the roll ups to cool for a few minutes before serving, as the filling will be very hot.

What are chicken roll ups?

Chicken roll ups are a home-style American dish in which seasoned chicken filling is enclosed in crescent roll dough. This version layers a creamy ranch-style centre with a buttery cracker coating for a tender middle and crisp, golden exterior.

The method calls for ranch seasoning, but it is not included in the supplied ingredient list. Check the original recipe details before cooking so you know how much to use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 17g protein, 38g carbs, 36g fat.

The crescent dough and cracker coating provide most of the carbohydrates, while butter, cream cheese and pastry contribute much of the fat. Chicken supplies protein, with smaller amounts from the cream cheese and Greek yoghurt; add a serving of vegetables or salad to round out the plate.

Build a smooth filling

Cream cheese: soften it first so it beats smoothly with the yoghurt and seasoning, without lumps.

Milk: add only a small splash, as the filling needs to stay thick enough to sit on the dough without running.

Keep the filling enclosed

Portion: place a heaped tablespoon at the wide end of each triangle, leaving enough dough around it to wrap the filling.

Seal: roll towards the point and tuck in the sides slightly. A snug bundle helps keep the chicken inside as the dough puffs in the oven.

Get the coating to stick

Butter: brush the outside of each roll up before coating; it helps the cracker crumbs adhere and encourages browning.

Cracker crumbs: crush them finely and press gently onto the buttered dough. Large pieces can fall off more easily.

Check for doneness

Colour: look for an evenly golden surface, but also make sure the dough is cooked through rather than pale or soft at the seams.

Timing: begin checking at 25 minutes, as ovens and baking dishes vary. If the roll ups are not golden and cooked through, continue baking for the remaining time, up to 30 minutes.

Serve them warm

These are best served after a short cooling rest, when the filling is still warm but less likely to burn. Pair them with a crisp green salad or steamed vegetables to balance the rich pastry and creamy centre.

For an appetiser spread, serve smaller portions alongside fresh vegetable sticks or a simple salad.

Recipe notes & tips

• Soften the cream cheese before mixing to make a smooth filling.
• Keep the chicken mixture thick so it is easier to portion and wrap.
• Separate the dough carefully along its perforations to keep the triangles intact.
• Press the cracker crumbs on gently rather than squeezing the dough.
• Let the roll ups rest for a few minutes before serving because the filling stays very hot.

Variations

• Add herbs: Stir chopped chives or parsley into the filling for a fresh note.
• Use leftover turkey: Replace the cooked chicken with an equal amount of chopped or shredded cooked turkey.
• Try another cracker: Use plain savoury crackers in place of Ritz, crushing them to a similar texture.
• Add a little heat: Mix a pinch of chilli flakes into the filling.
• Serve with greens: Pair the roll ups with a green salad or steamed vegetables.

Common mistakes to avoid

• Using cold cream cheese: It can leave lumps in the filling; soften it before beating.
• Adding too much milk: A loose filling can leak during baking; keep the splash below 15 ml.
• Overfilling the triangles: Too much mixture makes the dough harder to seal; use a heaped tablespoon per triangle.
• Leaving the sides open: Filling may escape as the dough bakes; tuck the sides in slightly while rolling.
• Skipping the butter: The cracker coating may not adhere well; brush each bundle before rolling it in crumbs.
• Serving straight from the oven: The centre can be piping hot; allow a few minutes for cooling.

How to store

Refrigerate cooled roll ups in a covered container and eat within 3 days. Reheat in an oven until warmed through to help the coating crisp again; the microwave is quicker but will soften it.

Frequently asked questions