Chicken and Corn Crescent Rolls with Monterey Jack

Introduction

The filling combines cooked chicken, frozen corn, Oso sweet onions, red bell pepper, and Monterey Jack, then gets sealed in crescent dough and baked at 400°F until puffy and brown. You get a flaky hand pie with a hot, cheesy center that works for dinner, packed lunches, or a make-ahead freezer batch.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 cup diced Oso sweet onions
• 1 diced red bell pepper
• 1 teaspoon (hot) crushed red pepper (optional)
• 1½ cup frozen corn kernels
• 2 teaspoons oregano
• 3 cups (1 pound) diced cooked chicken
• 6 ounces shredded Monterey Jack cheese
• Kosher salt and fresh ground black pepper to taste
• 2 packages (28 ounces) frozen crescent rolls
• 1 egg, lightly beaten with 1 tablespoon water

Instructions

1. In large skillet, heat oil and lightly brown onions.
2. Add pepper, crushed red peppers, corn, and oregano. Cook 5 minutes over moderate heat or until liquid has mostly cooked away.
3. Remove from heat; stir in chicken and cheese, season to taste and chill.
4. Unroll crescent dough into two perforated squares.
5. Place one square over second square.
6. Roll out with a little flour to form a single large rectangular sheet.
7. Cut out four circles about 5 inches in diameter.
8. Repeat with remaining package of rolls.
9. Refrigerate circles on waxed paper until firm, about 30 minutes.
10. Spoon ¼ cup filling into center of each circle, leaving a 1-inch border.
11. Brush edges with egg mixture.
12. Fold over to seal, stretching dough slightly.
13. Press edges together while pushing out any air pockets.
14. Seal by crimping with the tines of a fork.
15. Brush top with egg wash. Prick with fork.
16. Arrange empanadas on buttered and floured baking sheet.
17. Refrigerate until ready to bake, up to two days ahead of time.
18. Preheat oven to 400°F.
19. Bake 25 to 30 minutes or until puffy and brown and filling in bubbling hot.

Variations

• Swap the Monterey Jack for cheddar if you want a sharper, more pronounced cheese flavor and a slightly firmer filling.
• Replace the red bell pepper with poblano for more heat and a less sweet pepper flavor.
• Use canned corn instead of frozen corn kernels if needed; drain it well so the filling stays thick enough to seal inside the dough.
• Change the oregano to cumin for a warmer, earthier flavor that shifts the filling away from an herb-forward profile.
• Cut smaller circles in the dough and use less filling per piece if you want appetizer-size pastries; they will bake a little faster and give you more pieces.

Tips for Success

• Chill the chicken and cheese filling before assembly so it stays compact and does not soften the crescent dough too quickly.
• Refrigerate the dough circles until firm, as written, so they are easier to fill and crimp without stretching out of shape.
• Keep the filling at about ¼ cup per circle; overfilling makes it harder to push out air pockets and seal the edges.
• Crimp firmly with the fork, especially near the curved edge, to prevent cheese from leaking during baking.
• Bake until the tops are evenly browned and the filling is visibly bubbling hot, not just until the dough looks set.

Storage and Reheating

Store baked rolls in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer until solid, then transfer to a freezer-safe container or bag for up to 2 months.

Reheat in a 350°F oven on a baking sheet for 10 to 15 minutes from the fridge, or 20 to 25 minutes from frozen, until heated through. You can use a microwave for 1 to 2 minutes, but the crust will soften.

FAQ

Can you make these ahead of time?

Yes. The formed empanadas can be refrigerated before baking for up to 2 days, which makes them easy to prep in advance.

Can you use canned corn instead of frozen corn?

Yes, but drain it well first. Extra moisture will loosen the filling and can make the dough harder to seal.

Why did the filling leak out during baking?

That usually happens from overfilling, trapped air, or edges that were not pressed and crimped firmly enough. Warm filling can also make the dough harder to seal.

Can you use another cheese besides Monterey Jack?

Yes. Cheddar works well for a sharper flavor, and pepper jack adds more heat without changing the texture much.