Roasted Garlic Chicken Puffs



l1 line1

Here’s one recipe which is famous in Spain. You can actually find these little bundles in bakeries and bars. But if you don’t live in Spain you are in bad luck! But that’s why I am here. Here is everything you need to know about making Roasted Garlic Chicken Puffs.


1 lb chicken breasts
2 oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions



Cook chicken and shred into fine chunks.

Add minced garlic to cooking chicken and cook until garlic is browned/reduced.

Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.

Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides.

I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!

Category: Poultry

26 thoughts on “Roasted Garlic Chicken Puffs

  1. vince cowan on said:

    this recipe does not specify the amount of cream cheese. It says 2 oz pkgs cream cheese. Does cream cheese come in 1 ounce pkgs, or did the size pkg get omitted?
    Thank You,
    Vince Cowan

  2. mary on said:

    I am thinking she is saying 2- 8oz cream cheese, since at the bottom she says it makes alot….and the recipe doesnt make sense when she wrote Add minced garlic to cooking chicken and cook until garlic is browned/reduced. when you have already cooked the chicken and shredded it, do you mean put garlic in with chicken after shredding it and cook again?

  3. Deanna on said:

    This recipe is not written properly even the amount of crescent rolls isn’t clear because then she says 4 cans of the large flaky rolls. Flaky rolls are different from crescent rolls.

  4. Char Girardi on said:

    I found his post on pintrest and he says it’s 2 of the 8oz pkgs of cream cheese. Hope this helps.
    I would make one change to this… I would actually roast the garlic in foil first. You can roast a whole head or just the cloves. For a whole head, slice off the top 1/4 of the head and drizzle oil over both sides, add a touch of salt and wrap tightly in a piece of foil, roast on 400 for about 30-400 minutes. You can do the same with cloves, don’t remove the paper, just drizzle oil, salt a little, wrap and roast on 350 for about 20 minutes. You use less time and temp for the cloves.

    • Also this recipe calls for 2 ounces of cream cheese. To get 2 oz. All you have to do is divide 1 bar in half, then divide those halves into half. You will end up with 4 – 2oz pieces of cream cheese. I too roasted my garlic first,it gives a nice rich mellow garlic flavor. Hope this helps.

  5. I made the filling yesterday, and kicked it up with other spices. Added a little heat. Made them this morning…very easy!!!! Thanks for the recipe.

  6. I think you could also make it with “Grands” or any large canned biscuit. Just flatten the biscuit, add filling, fold it over like a turnover & pinch the edges.
    I think she meant 2 -8oz pkgs of cream cheese. They look heavy on cream cheese in the photo & I love cream cheese.If you’re not a fan of cream cheese & prefer it meatier I think 1 package will work well.

    • Barb on said:

      Hope my reply helps – the directions say 4 cans of flaky rolls and the picture shows crescent rolls which now come in a large size called “large buttery flaky crescent rolls”. 4 cans came out perfect and they were delicious.

  7. Barb on said:

    It wasn’t hard to figure out if you cook often. It says to add the garlic to the “cooking chicken”. So add while cooking the chicken. And the picture shows overstuffed crescent rolls – which come in large buttery flaky rolls – we make those all the time because they are so delicious when compared to the little ones. Two (8 oz) packages and the 4 packages of large crescent rolls came out absolutely perfect.

    • kathy on said:

      sometimes one can answer their own questions by simply applying a little common sense. These look wonderful and I believe I will make them.

      • I agree with Kathy, a little common sense goes a long way!!! And after the ? was answered, people still asked same ?’s ! hmmmmmmmm go figure !!!

  8. Exactly how do we cook the it broiled, boiled, stir fried, baked maybe? This is the second time I’ve started to make this dish and something wasn’t posted right. First time was rolls… bought 1 can…now the amount of cheese isn’t right. Frustrating, please explain method for cooking the chicken.. ty

  9. bouldercove on said:

    I can figure it out, but they are called roasted garlic chicken and the garlic isn’t roasted in the recipe. As for cookng the chicken, you can boil it then it becomes easy to shred then roast some garlic and mix that together with some nice spices for extra flavor (fresh thyme, rosemary, sage or poultry seasoning) I’m using pie crust to make these since that’s what I have in the house.

    • Judy on said:

      You can use canned chicken. They turned out great. I also used creamed cheese with chives already packaged that way. Just another time saver.

Leave a Reply

Your email address will not be published. Required fields are marked *