Cranberry Chicken Puffs have tender chunks of chicken, tart cranberries and cheese, all wrapped up in pillowy soft crescent roll dough. Finished off with crunchy pecans on top, these chicken puffs are a perfect snack, appetizer or simple weeknight dinner.
There are so many things you can do with leftover chicken. From casseroles to soups to enchiladas to salads, the sky’s the limit! But if you want to make something impressive and fancy, then you need to put these Cranberry Chicken Puffs on the menu. Ready in about 20 minutes, they are incredibly simple, too!
How to Make Cranberry Chicken Puffs
Cranberry chicken salad stuffed in a delightful crescent roll puff looks so fancy but is so easy to make with just a few ingredients.
- Make the cranberry chicken salad. Mix together diced or shredded chicken, mayo, dried cranberries, mozzarella cheese and green onions. Set aside while you prep the dough, or refrigerate for up to 3 days.
- Prep the dough. Open one of the cans of Pillsbury crescents and lay out on a flat surface, like a large cutting board. Separate the sheet into 4 rectangles, then press the middle seam together.
- Stuff the chicken puffs. Spoon some of the cranberry chicken salad into the center of the rectangle. Fold up the corners, stretching the dough to completely cover the salad and pinch it together in the middle.
- Bake. Cover a baking sheet with a silicone mat or parchment paper and arrange the chicken puffs seam side down on the sheet. Add the pecans on top. Bake for about 12 minutes at 375 degrees F.
Cranberry Chicken Puffs Recipe Notes and Tips
- Swap out the chicken for leftover turkey.
- If you don’t have premade chicken, use our guide for making shredded chicken in the Instant Pot or the Slow Cooker.
- For simplicity, use a rotisserie chicken. I recommend using chicken breast versus thighs. I just find that the dark meat is a little greasier and the texture isn’t as pleasant in the cranberry chicken salad.
- Nuts on top add a crunchy finish, but if there are allergies you can easily omit them. You can also mix them into the salad if you prefer.
- Don’t take the dough out of the fridge until you are ready to roll it out. For best results it needs to be really cold or it will get sticky.
Make Ahead and Storage
Make Ahead: The cranberry chicken salad filling can be made a day or 2 in advance. Store in the refrigerator in an airtight container.
Storing leftovers: Let chicken puffs cool completely, then store in a resealable plastic bag. Reheat for several minutes in a 350 degree oven, or in the microwave.
Freezing is not recommended as the mayo tends to separate and lose quality.
More easy chicken recipes
- Chicken with Mustard Sauce
- Sheet Pan Chicken and Potatoes
- Creamy Chicken Casserole
- Chicken Schnitzel
- Chicken and Rice Bake
Cranberry Chicken Puffs
- 2 cups cooked shredded chicken
- 1 green onion thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup freshly grated mozzarella cheese
- 1/2 cup mayonnaise
- 16 ounces canned crescent roll dough 2 8-ounce cans
- 1/4 cup chopped walnuts or pecans optional
- Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat, nonstick foil or parchment paper.
- In a medium mixing bowl, combine shredded chicken, green onion, dried cranberries, mozzarella cheese, and mayonnaise.
- Open one can of crescent rolls and spread the dough out on a cutting board. Separate into 4 rectangles (2 triangles attached to each other) and press the seams of each rectangle together in the middle to seal. Repeat with the second can. You should have 8 rectangles of dough.
- Scoop 1/4 cup of the chicken mixture into the center of each rectangle. Fold up the corners of the rectangle to cover the chicken mixture, pressing together to seal completely. Arrange seam-side down, spaced apart, onto a cookie sheet.
- Bake at 375 degrees F for 12 minutes, until top is golden brown. Let cool 5 minutes before serving.