BUFFALO CHICKEN BRAID RECIPES

Steps:

• Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.
• Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Steps:

• Preheat the oven to 375°F. In a small mixing bowl, stir together the cream cheese, ranch seasoning mix, hot sauce, chicken and shredded Monterey Jack until well blended.

• Open the crescent rolls and separate into 16 triangles. Arrange the triangles in a circle on an ungreased sheet pan so the bottoms overlap and form a 5-inch diameter ring in the center; the dough will fan out from there with the points at the edges.

• Spoon the cream cheese and chicken mixture onto the bottom halves of each triangle and sprinkle the mozzarella evenly over the top of the chicken. Close the crescent by bringing the tip of each triangle up and over the filling and tucking it under the bottom; repeat all the way around until the whole thing is closed, with some filling peeking through between the dough. 

• Bake 25 minutes or until dough is cooked through and golden brown. Let sit for at least 10 minutes before slicing.