Cheesy Chicken Rolls

1 can refrigerated crescent roll dough (8 oz.)

2 cups cooked chicken, cut into bite-size pieces

1 cup shredded cheddar cheese

½ cup cream cheese, softened

¼ tsp. garlic granules

1/2 tsp. dried parsley

Dash of seasoned salt

Dash of pepper

1 egg, beaten (for egg wash)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy cleanup.

Combine all ingredients except crescent rolls and egg. Stir until everything is evenly coated and creamy.

Unroll the crescent roll dough and separate it into individual triangles on your counter.

Spoon a portion of the chicken mixture onto the wide end of each triangle, then roll it up tightly towards the point. (It will seem like there is a lot of chicken mixture but divide it evenly among the rolls.) I pinched any open ends together.

Place on baking sheet. Brush the tops with the beaten egg.

Bake for 15 minutes , or until golden brown.

Serve the rolls warm.

Great for an appetizer, light dinner or game day treat.  

Recipe Source: found on Facebook