Preheat the oven to 375°F. Spray 8 sections of a muffin tin with nonstick baking spray, set aside.
Roll out the crescent dough on a clean work surface and cut into 8 even sections.
Gently press each piece of the dough into one of the greased sections of the muffin tin, repeat with all the pieces.
Taking 1 cup of the shredded cheese, evenly distribute half of it into the bottom of each of the cups.
Cut the chicken tenders so you have 8 pieces. Dip each piece into the marinara sauce and place it inside the cup on top of the cheese.
If you have any of the marinara left, distribute it on top.
Add the remaining ½ cup of mozzarella cheese on top of the tenders.
Taking the corners of the crescent dough, fold them over the top so it forms a little cup.
Top each cup with the remaining mozzarella cheese. Bake for 15 minutes or until golden brown.
Garnish with optional parsley and serve with extra marinara for dipping.
We use cooked chicken tenders for this recipe but you could also use boneless chicken wings or chicken nuggets in a pinch. Also, you can use leftover grilled chicken or rotisserie chicken if you prefer.
Lots of grocery stores sell fresh fried chicken tenders in their deli section.
Marinara sauce is best for this as it is traditional for Chicken Parmesan but spaghetti sauce would work fine as well.
Crescent dough sheets are amazing for this recipe as it is one sheet and easy to cut; however, you can use regular crescent rolls. Just make sure the seams are sealed.
This recipe can absolutely be doubled. You may need a larger muffin tin or just bake in batches,
Mozzarella cheese is used but you can use Monterey Jack or Colby Jack as well.
We like to use the remaining marinara sauce for dipping but you could also use RANCH DRESSING as well. That is another favorite of ours.