Instructions

• Preheat oven to 350°F (175°C). Grease a large baking sheet or line it with parchment paper.
• In a large bowl, combine 4 cups shredded chicken, 8 ounces softened cream cheese, ½ cup milk, ¼ cup grated Parmesan, 2 cloves garlic (pressed or minced), 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon dried thyme, and ¼ cup chopped green onion. Stir until the mixture is evenly combined and spreadable.
• Unroll one package of crescent rolls on a clean surface. Press the diagonal seams together to seal the perforations, then separate the dough into 4 equal rectangles. Repeat with the second package so you have 8 rectangles total.
• Divide the chicken mixture into 8 equal portions. Place one portion in the center of each rectangle.
• Pull the dough edges up and over the filling, pinching and sealing to form a closed round “pillow.” Place each pillow seam-side down on the prepared baking sheet, spacing them a couple inches apart.
• Brush the top of each pillow with 1 tablespoon melted butter, then evenly sprinkle ¼ cup Italian breadcrumbs over the tops.
• Bake for 18–23 minutes, or until the dough is cooked through and the tops are golden brown.
• Remove from the oven and let the pillows rest on the baking sheet for about 5 minutes before serving.