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“a little twist on a recipe that my mother-in-law created. It was a huge hit and my husband was so upset when he forgot to put the tiny bit of leftovers in the fridge.”

Ingredients Nutrition

  • 3 chicken breasts, cooked and shredded
  • 2 cups italian style cheese
  • 16 ounces sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 12 cups barbecue sauce (we love Head's Country BBQ)
  • 20 ounces crescent roll dough


  1. Preheat oven to 350°F.
  2. Mix cooked, shredded chicken with BBQ sauce, mushrooms, garlic, and cheese together.
  3. Roll out crescent roll dough and mash all seams together to make one sheet of dough on the cookie sheet or stone that you plan to cook it on.
  4. Spread chicken mixture in center of dough rectangle and then fold over the ends. Make sure that all seams are pinched together and ends are closed.
  5. Bake for 15 to 20 minutes or until golden brown. Slice up and serve immediately.
  6. Filling can be made up to a day in advance.

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