Cheesy Chicken Crescent Roll Cups
This old time recipe called Cheesy Chicken Crescent Roll Cups is from the seventies passed down from my mom Ruthie. She called these “Cups”. Now, my family enjoys this hearty and yummy recipe. Easy-peasy and fun recipe too.
This wonderful recipe has been around so long. All the way back to the seventies.
My mom would make this for us every week when I was a kid.
Yet, we never tired of it and now I’m making it for my family on a regular basis too.
I like to serve with veggies and sometimes a side salad.
However, sometimes nothing else is needed.
We love this as is. Nothing else but our cheesy chicken cups.
Just a recipe note: You can use any ground meat for the recipe. It all works.
This is a simple and comforting recipe that’s so good!
Cheesy Chicken Crescent Roll Cups
Yields: 8 pockets
What you’ll need to make this delicious meal…
Ingredients:
- 2 tubes Pillsbury or store bought crescent rolls, you can use reduced fat too.
- 1 pound ground lean chicken, or any lean ground meat
- 1 1/2 cups shredded cheddar cheese, I used 2 %
- 1 jar your favorite marinara sauce
- 1/2 tsp each onion and garlic powder
- 1/2 tsp salt, this is optional
- 1/2 tsp group black pepper
- 1 small onion, chopped, this is optional
- 1 tbsp olive oil
- Printable recipe is below
Here’s how to make cheesy chicken crescent roll cups…
Directions:
- Preheat oven to 350 degrees, Have a non stick muffin tin sprayed with cooking spray inside and around the edges of each cup. Set aside.
- In a large non stick fry pan, pour the olive oil in swirl around then add the ground meat and chopped onion. chop up while cooking. Add the spices and cook until all the meat is in small pieces and cooked completely. Drain any drippings.
- Pour the sauce in and stir until bubbling just a bit. Set aside until ready to fill the cups.
- On a cutting board, lay out all the crescent rolls. Take two triangles and make into one square. You can use a rolling pin if needed. Or, just use your fingers.
- Place one square into a muffin cup and fill with just enough meat sauce to fill about half way to three quarters the way. Sprinkle on some cheese. fold the corners to cover as best as possible. It does not have to be perfect. Some will eventually come out while baking. Now continue until all cups are complete.
- Bake for about 15 minutes or until crescent is lightly browned. Check after 10 minutes in the oven
- Take out when done and let rest for just about 5 minutes. Gently with a knife and fork, lift out and serve.
For another delicious recipe from my mom Ruthie, check this one out. She was “famous” for this one with family and friends.
Grandma Ruthie’s Noodle Kugel/Pudding
Cheesy Chicken Crescent Roll Cups
Ingredients
- 2 tubes Pillsbury or store bought crescent rolls, you can use reduced fat too.
- 1 pound ground lean chicken, or any lean ground meat
- 1 1/2 cups shredded cheddar cheese, I used 2 %
- 1 jar favorite marinara sauce
- 1/2 tsp each onion and garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 small onion, chopped
- 1 tbsp olive oil
Instructions
-
1.Preheat oven to 350 degrees, Have a non stick muffin tin sprayed with cooking spray inside and around the edges of each cup. Set aside.
2.In a large non stick fry pan, pour the olive oil in swirl around then add the ground meat and chopped onion. chop up while cooking. Add the spices and cook until all the meat is in small pieces and cooked completely. Drain any drippings.
3.Pour the sauce in and stir until bubbling just a bit. Set aside until ready to fill the cups.
4.On a cutting board, lay out all the crescent rolls. Take two triangles and make into one square. You can use a rolling pin if needed. Or, just use your fingers.
5.Place one square into a muffin cup and fill with just enough meat sauce to fill about half way to three quarters the way. Sprinkle on some cheese. fold the corners to cover as best as possible. It does not have to be perfect. Some will eventually come out while baking. Now continue until all cups are complete.
6.Bake for about 15 minutes or until crescent is lightly browned. Check after 10 minutes in the oven
7.Take out when done and let rest for just about 5 minutes. Gently with a knife and fork, lift out and serve.
Thanks for stopping by today. I hope you enjoyed todays featured recipe for my mom’s cheesy chicken crescent roll cups. To collect and save this or any favorite recipes, you can pin on Pinterest. It’s a great way of saving recipes for later on.
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Bye for now…♥️
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