Riverboat Crescent
Get ready to indulge in the irresistible flavors of 'Riverboat Crescent,' a flaky, golden crescent roll stuffed with a creamy Cajun-inspired chicken filling that brings bold Southern charm to your table. Perfect as an appetizer or a hearty snack, this recipe combines shredded chicken breast, tangy cream cheese, sharp cheddar, and a vibrant mix of red bell pepper and green onion, all seasoned with zesty Cajun spices. Encased in buttery crescent roll dough and brushed with an egg wash for added sheen, these savory pastries bake to perfection in under 20 minutes. Whether you serve them warm as a crowd-pleaser at your next gathering or alongside a zesty dipping sauce for a satisfying meal, Riverboat Crescent is sure to become a family favorite. With its quick prep time and delightful fusion of textures and tastes, this recipe is ideal for busy weeknights or festive occasions.
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Recipe Information
Ingredients
- 1 package crescent roll dough
- 1 large (about 8 oz) chicken breast
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 0.5 medium (chopped) red bell pepper
- 2 stalks (sliced) green onion
- 1 teaspoon Cajun seasoning
- 1 tablespoon olive oil
- 1 large (for egg wash) egg
- 1 teaspoon water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, add the olive oil and cook the chicken breast until fully cooked, about 6-7 minutes per side. Let it cool slightly, then shred it using two forks.
In a mixing bowl, combine the shredded chicken, cream cheese, shredded cheddar cheese, chopped red bell pepper, sliced green onions, and Cajun seasoning. Mix until all ingredients are evenly incorporated.
Unroll the crescent roll dough and separate it into triangles according to the perforations. Place the triangles onto the prepared baking sheet.
Spoon about 1 to 2 tablespoons of the chicken mixture onto the wide end of each crescent roll triangle. Carefully roll the dough from the wide end toward the narrow point to enclose the filling.
In a small bowl, whisk together the egg and water to make an egg wash. Lightly brush the egg wash over the tops of the crescent rolls.
Bake in the preheated oven for 12-17 minutes, or until the crescent rolls are golden brown and puffed.
Allow them to cool slightly before serving. Serve warm as an appetizer or main dish, with a side of dipping sauce if desired.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4299 mg | 187% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 31.4 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 998 mg | 77% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
