Preheat your oven to 375°F (190°C). Line 2 baking sheets with parchment paper or lightly grease them so the crescents don’t stick.
Pat the chicken breast dry with paper towels and cut into 8 equal strips, about finger-width. This helps them cook quickly and stay juicy.
Open the tube of crescent roll dough and separate it into 8 triangles. Lay the triangles out on the prepared baking sheets, spacing them a few inches apart so they have room to puff up.
Crescent dough triangles laid out on parchment-lined baking sheets
Spoon about 1 tablespoon of marinara sauce onto the wide end of each crescent triangle, staying about 1/4 inch away from the edges so it doesn’t all leak out while baking.
Place one chicken strip on top of the marinara at the wide end of each triangle. If a piece is much thicker than the others, you can gently pound it or slice it thinner so everything cooks evenly.
Sprinkle about 2 tablespoons of shredded mozzarella over each piece of chicken. It’s okay if some cheese spills onto the dough around it—that will just get golden and yummy.
Unbaked crescent bundles filled with chicken, marinara, and mozzarella
Starting at the wide end, gently roll each crescent up and over the chicken, tucking the sides in as best you can to keep most of the sauce and cheese inside. Place each bundle seam-side down on the baking sheet. If any cheese or sauce peeks out, that’s fine; it will bubble and brown as it bakes.
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