Imagine a bite that delivers the smoky allure of a backyard barbecue, the juicy tenderness of pulled chicken, and the buttery puff of a crescent roll—all in one handheld masterpiece. That’s exactly what BBQ Pulled Chicken Crescent Rollups deliver, turning an everyday snack into a crowd‑pleasing centerpiece.
What makes this dish truly special is the marriage of slow‑cooked, fall‑apart chicken with a tangy‑sweet BBQ glaze, all wrapped in flaky, golden pastry that crisps perfectly in the oven.
Busy families, casual brunches, game‑day gatherings, or even a quick weeknight dinner will love these rollups. Their handheld nature makes them easy to serve, while the bold flavors keep everyone reaching for seconds.
The process is straightforward: simmer chicken in a homemade BBQ sauce until it shreds, roll the meat into crescent dough, brush with extra glaze, and bake until puffed and caramelized. Minimal hands‑on time, maximum wow‑factor.
Why You'll Love This Recipe
Bold, Balanced Flavor: The sweet‑smoky BBQ sauce pairs with the buttery crescent dough, creating a harmonious bite that satisfies both sweet and savory cravings.
Effortless Prep: Most of the work is hands‑off—once the chicken simmers, the assembly takes only minutes, making it perfect for busy evenings.
Versatile Presentation: Serve them as appetizers, a main course, or a party buffet; the roll‑up shape makes plating simple and elegant.
Kid‑Friendly Fun: Little hands love picking up a rollup, and the familiar BBQ flavor makes even picky eaters ask for more.
Ingredients
The foundation of this recipe is a tender, flavor‑infused chicken that soaks up a robust BBQ sauce. The crescent roll dough provides a light, buttery canvas, while a handful of aromatics and a splash of acidity keep the palate bright. Each component is chosen to complement the others, resulting in a cohesive, mouth‑watering rollup.
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (8‑oz) can refrigerated crescent roll dough
BBQ Sauce & Marinade
- 1 cup barbecue sauce (store‑bought or homemade)
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp smoked paprika
Seasonings & Extras
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh cilantro, chopped (optional)
Together these ingredients create a sauce that clings to the shredded chicken, while the crescent dough adds a buttery crunch. The acidity from the vinegar balances the honey’s sweetness, and the smoked paprika lends a subtle depth that mimics a real grill. A final sprinkle of cilantro brightens the dish and adds a fresh, herbal finish.
Step-by-Step Instructions
Preparing the Chicken
Start by trimming any excess fat from the chicken breasts, then cut them into large chunks. Place the pieces in a medium saucepan, add the barbecue sauce, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine, then bring to a gentle simmer over medium‑low heat.
Simmer & Shred
- Simmer Gently. Cover the pot and let the chicken cook for 20‑25 minutes, stirring occasionally. The low heat keeps the meat moist while allowing the sauce to thicken and coat each piece.
- Shred the Chicken. Once the internal temperature reaches 165°F (74°C) and the meat is fork‑tender, transfer to a large bowl and shred with two forks. The sauce should cling to every strand, creating a glossy, pull‑apart texture.
- Adjust Seasoning. Taste a spoonful and add a pinch more salt, pepper, or a drizzle of honey if you prefer extra sweetness. Set aside while you prep the dough.
Assembling the Rollups
Unroll the crescent dough and separate it into the pre‑cut triangles. Place a generous spoonful of the pulled chicken near the wide end of each triangle, then roll tightly toward the tip, forming a classic crescent shape. Arrange the rollups seam‑side down on a parchment‑lined baking sheet.
Baking & Finishing
- Brush with Extra Sauce. Mix a couple of tablespoons of the remaining BBQ sauce with a splash of olive oil. Brush each rollup lightly; this creates a caramelized glaze as they bake.
- Bake. Preheat the oven to 375°F (190°C). Bake the rollups for 12‑15 minutes, or until the pastry is golden brown and puffed. A quick visual cue: the edges should be deep amber and the interior steam should be audible.
- Rest & Garnish. Remove from the oven and let sit for 3 minutes. Sprinkle chopped cilantro over the top for a burst of color and fresh flavor.
Tips & Tricks
Perfecting the Recipe
Use a Slow Simmer. Keeping the heat low prevents the chicken from drying out and allows the sauce to meld with the meat.
Dry the Chicken. After shredding, pat the chicken lightly with paper towels to remove excess liquid; this stops the dough from becoming soggy.
Room‑Temp Dough. Let the crescent dough sit for 5 minutes before rolling; it becomes more pliable and less likely to crack.
Flavor Enhancements
Add a splash of lime juice to the sauce right before serving for brightness, or stir in a teaspoon of chipotle adobo for a smoky heat. A drizzle of melted butter mixed with garlic powder brushed on the pastry just before baking adds an extra layer of richness.
Common Mistakes to Avoid
Skipping the resting period after baking can cause the pastry to collapse and the juices to spill out. Also, avoid over‑filling the rollups; too much chicken makes the dough difficult to seal and can lead to leaks during baking.
Pro Tips
Thermometer Check. Use an instant‑read thermometer to ensure the chicken reaches 165°F before shredding; this guarantees safety without overcooking.
Batch Prep. Cook the chicken and sauce a day ahead; the flavors deepen, and you only need to assemble and bake when ready to serve.
Egg Wash. Lightly brush the rollups with beaten egg before baking for a glossy, deep‑gold finish.
Variations
Ingredient Swaps
Swap chicken for shredded pork shoulder or turkey for a different protein profile. For a vegetarian twist, use seasoned jackfruit or firm tofu, both of which absorb the BBQ sauce beautifully. Replace crescent dough with puff pastry for an extra‑flaky texture, or use low‑fat tortillas for a lighter version.
Dietary Adjustments
Choose gluten‑free crescent rolls or a gluten‑free flour blend for the dough. Substitute honey with agave nectar or a zero‑calorie sweetener to keep the dish keto‑friendly. For dairy‑free, skip the egg wash or use a plant‑based milk wash instead.
Serving Suggestions
Pair the rollups with a simple coleslaw, corn on the cob, or a tangy cucumber salad. For a heartier meal, serve alongside baked beans or a creamy mac & cheese. A side of pickled jalapeños adds a welcome kick for those who love heat.
Storage Info
Leftover Storage
Allow the rollups to cool completely, then place them in an airtight container. Refrigerate for up to 4 days. For longer keeping, wrap each rollup in plastic wrap, then foil, and freeze for up to 3 months. This prevents freezer burn and preserves the flaky texture.
Reheating Instructions
Reheat frozen rollups directly in a 350°F (175°C) oven, covered with foil for 15 minutes, then uncover for an additional 5 minutes to restore crispness. For refrigerated leftovers, a 10‑minute bake works well. Microwaving is possible but may soften the pastry; add a splash of sauce before microwaving to keep them moist.
Frequently Asked Questions
This BBQ Pulled Chicken Crescent Rollup blends smoky, sweet, and buttery flavors into a single, handheld delight. By following the step‑by‑step guide, using fresh ingredients, and applying the pro tips, you’ll achieve a restaurant‑quality result every time. Feel free to experiment with protein swaps, spice levels, or gluten‑free dough to make it truly yours. Serve them hot, share them wide, and enjoy the applause at any gathering!
