Chicken Parmesan Crescent Rolls (with low fat option)

This fun semi-homemade twist on a traditional chicken parm is perfect for parties, appetizers, after school snacks or even a fun dinner option. Instead of serving it over a big plate of pasta or in a thick roll as a sandwich, this quick and easy take on the dish uses a can of crescent roll dough to encase chicken tenders smothered in tomato sauce and cheesy goodness.

The tops are brushed with a little butter and finished off with a sprinkling of Italian herbs, garlic powder, and Parmesan for a really authentic taste. 

As summer approaches, I think we all start eating a little bit healthier. But that doesn't mean we have to ban those family favorite, Italian comfort food dishes all together! This bite-sized version of the traditionally heavy dish lets you bring all the things you love about Tuscany to your table, in perfectly portioned pieces. 

The best part is, you can use low fat cheese and reduced fat crescent dough to keep these on the lighter side ;) Just unroll the dough and pile on the fillings. 

I brush the tops with a little oil and sprinkle on a dried Italian seasoning blend, some garlic powder and parmesan cheese just before popping them in the oven.

These Chicken Parmesan Crescent Rolls can also be made vegetarian by swapping out the chicken for fresh basil leaves and a drizzle of balsamic vinegar for little Caprese Crescent Rolls! 

I use string cheese cut in half instead of slices, to keep these little rolls nice and thick and tall. I tried both and the string cheese makes them a little harder to roll but the shape it creates is so worth it!

Bake until the crescents are nice and puffy and golden brown, and the cheese has melted. They come out so pretty and ready for serving. 

This recipe also freezes wonderfully, so you can make a big ol' batch, wrap them up and freeze them for a perfect bite-sized snack. Then, just reheat them in the toaster or microwave, and serve in minutes, any time!

Easy, simple, delicious, bite-sized... and low-fat if you choose ;)

I always serve the leftover sauce warmed up in a bowl for dunking these little stuffed crescent rolls into, to complete the dish. Dig in and enjoy!

Chicken Parmesan Crescent Rolls

Yield: 8

  • 4 chicken tenders (frozen or homemade), fully cooked
  • 1 (8 ounce) can refrigerated crescent rolls (regular or reduced fat)
  • 4 mozzarella string cheese sticks (regular or low fat)
  • 1 (24 ounce) jar Bertolli Tomato & Basil Sauce
  • 1 tablespoon oil or melted butter
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon grated Parmesan cheese


Preheat oven to 375 degrees F. Unroll crescents and lay them on a baking sheet lined with foil or parchment paper. Spoon a little sauce at the wide edge. Slice fully cooked chicken strips into 8 pieces, cut to fit across the wide edge of the crescent, and place on top of the sauce. Cut cheese sticks in half and place each piece on top of the chicken. Add a little more sauce on top and carefully roll up each crescent. Brush oil or melted butter on top of each crescent roll and sprinkle with a little garlic powder, Italian seasoning and Parmesan cheese. Bake for 15 minutes, or until golden brown. Heat up the extra sauce, and serve in a bowl for dipping.