• 3 Tbsp Tigertail Honey Mustard
  • 8oz. refrigerated crescent rolls
  • 1 large boneless, skinless chicken breast (cooked), cut into 24 equal size pieces 
  • 1 1/2 tsp low sodium soy sauce (optional)


  1. Preheat‌ ‌oven to 375. Line a baking sheet with parchment paper. 
  2. Unroll dough and cut into 24 strips; place strips horizontally in front of you. Top each strip with a piece of chicken and brush chicken with a bit of Tigertail Honey Mustard; roll dough around chicken (chicken will stick out on the ends).
  3. Place chicken bites on the prepared baking sheet. Bake until dough is golden brown, about 15 minutes. Let cool for 5 minutes before serving.
  4. Meanwhile, combine mustard and soy sauce in a small bowl. Use mustard for dipping. Enjoy!