Mini Chicken Fajita Crescent Rolls (Printable Version)
Cheesy chicken fajita rolls with crisp veggies in golden crescent dough—perfect for gatherings or snacks.
# What You'll Need:
→ Filling
01 -
450 g cooked chicken, shredded or diced
02 -
1 bell pepper, thinly sliced
03 -
1/2 onion, thinly sliced
04 -
1 tablespoon olive oil
05 -
1 teaspoon chili powder
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon paprika
09 -
1/4 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Assembly
11 -
1 package (225 g) refrigerated crescent roll dough
12 -
100 g shredded cheddar cheese
→ Optional Toppings
13 -
Sour cream
14 -
Guacamole
15 -
Salsa
# Steps To Follow:
01 -
Set oven temperature to 190°C and allow to preheat fully.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced bell pepper and onion, sautéing until tender and lightly caramelized, about 5–7 minutes.
03 -
Add cooked chicken to the pan. Sprinkle with chili powder, cumin, garlic powder, paprika, salt, and black pepper. Stir thoroughly to coat all ingredients with seasoning, cooking for an additional 2–3 minutes until mixture is fragrant and heated through.
04 -
On a clean work surface, unroll crescent roll dough and separate into individual triangles along perforations.
05 -
Place a generous spoonful of the chicken and vegetable mixture on the wide end of each dough triangle. Top with shredded cheddar cheese.
06 -
Starting from the wide end, roll each triangle tightly towards the narrow tip, fully encasing the filling. Pinch ends to secure and prevent leakage during baking.
07 -
Arrange filled rolls on a parchment-lined baking tray. Bake in preheated oven for 10–12 minutes until golden and flaky.
08 -
Remove from oven and allow to cool slightly. Serve warm, with optional sour cream, guacamole, or salsa as desired.
# Notes and Tips:
01 -
Ensure the crescent dough is well-sealed to prevent filling from spilling during baking.