Chicken roll ups are made with creamy ranch-seasoned chicken wrapped in crescent roll dough and coated in crushed Ritz crackers. A quick, crowd-pleasing dinner or appetizer ready in under 30 minutes.

These chicken roll ups are the kind of appetizer or dinner that disappears the second you set them on the table. Creamy, ranch-seasoned chicken wrapped in buttery crescent roll dough and rolled in crushed Ritz crackers for the most satisfying crunch.

 

Ingredients You’ll Need

• Cooked Chicken – shredded rotisserie chicken works great for this. But any already cooked and chopped chicken is great.
• Cream Cheese
• Greek Yogurt – you can use sour cream, mayo or even more cream cheese if you prefer.
• Milk – you just need a splash of milk to loosen up the cream cheese and make for a soft filling
• Ranch Seasoning Mix – you can use the store bought packet or Homemade Ranch Seasoning Mix works great.
• Crescent Roll Dough
• Ritz crackers – you want about 1 sleeve of crackers that you crush
• Melted Butter

How To Make Chicken Roll Ups

1. Make the filling. In a medium bowl, beat together the softened cream cheese, Greek yogurt, and ranch seasoning until smooth and well combined. Add in a splash of milk (less than 1 Tablespoon) get loosen the filling and get everything to blend well. Fold in the shredded chicken until everything is evenly coated. Set aside.
2. Prep the crescent dough. Preheat your oven to 375°F. Unroll the crescent dough and separate it into triangles along the perforations.

1. Fill and roll. Place a heaping tablespoon of the chicken mixture onto the wide end of each crescent triangle. Roll the dough up toward the pointed end, tucking the sides in slightly as you go to keep the filling enclosed.
2. Coat in Ritz crackers. Brush the outside of each little bundle into the melted butter, and then roll it in the crushed crackers, pressing gently so they adhere.
3. Bake. Place into a grease or lined baking dish. Bake for 25-30 minutes until golden brown and the crescent rolls are fully cooked.
4. Serve warm! Let them cool for just a few minutes before serving, the filling will be piping hot straight from the oven.

Recipe Tips & Variations

• Rotisserie shortcut: A store-bought rotisserie chicken makes this recipe incredibly fast. One chicken yields more than enough for a double batch.
• Cream cheese tip: Make sure your cream cheese is fully softened before mixing it blends much more smoothly and the filling stays put while rolling.
• Cracker coating: Don’t skip the Ritz! The buttery, slightly salty coating is what takes these chicken roll ups from good to absolutely irresistible. You could use croutons or another cracker for your coating as well.
• Make ahead: Assemble the roll ups and refrigerate unbaked for up to 24 hours. Add 2–3 minutes to the bake time if going straight from the fridge.
• Spice it up: Add a pinch of red pepper flakes or a few dashes of hot sauce to the filling for a little kick.
• Dipping sauce: These are great on their own, but a side of ranch dressing or honey mustard makes them even better.

How to Store Leftovers

Store any leftover chicken roll ups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp them back up. You can reheat in the microwave, the coating just won’t stay crispy.

Made these chicken roll ups? Leave a comment below and let me know how they turned out! And if you’re feeding a crowd, don’t be shy about doubling the batch — they always go fast.