Creamy Chicken Roll-Ups

These little guys disappear from the plate faster than you can make them. Fair warning.

Cooked chicken thighs get blitzed in the food processor with cream cheese, sour cream, cheddar, chopped olives, and onion until you’ve got a rich, spreadable filling. Two tablespoons go into each rolled-out crescent triangle, then they get rolled up, brushed with melted butter, and hit with a shower of Parmesan.

Bake until golden and flaky on the outside, warm and creamy on the inside. Serve them as appetizers at a party or pile a few on a plate with a side salad for a fun, casual dinner.

Kitchen Tips

• Roll the crescent dough thinner than it comes out of the can so you get more surface area and a better filling-to-dough ratio.
• Use cooked dark meat (thighs) instead of breast. It’s juicier and blends into a smoother, more flavorful filling.
• Pinch the seams tight so the filling doesn’t ooze out during baking.
• Serve warm, not hot. Give them 5 minutes out of the oven so the filling sets up slightly and doesn’t scald anyone’s mouth.