BUFFALO CHICKEN CRESCENT ROLLS RECIPE: HOW TO MAKE IT
My husband loves Buffalo wings, but they are so messy! These Buffalo chicken rolls are mess-free and always go fast at parties—and they're much tastier than regular Buffalo wings, if you ask me. —Tiffinie Cichon, Gulfport, Mississippi
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 16 rolls.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a small saucepan, combine chicken, cream cheese, cheddar cheese, ranch dressing and wing sauce. Cook and stir over low heat until cheeses are melted, about 5 minutes. Remove from the heat., Unroll tubes of crescent dough; separate into 16 triangles. Place 1 tablespoon chicken mixture in the center of each triangle; sprinkle with 1 teaspoon blue cheese. Bring corners of dough over filling and twist; pinch seams to seal (filling will not be completely enclosed). Place on ungreased baking sheets., Bake until golden brown, 15-20 minutes. Serve warm.
Nutrition Facts : Calories 175 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 13g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
BUFFALO CHICKEN CRESCENT RING RECIPE - PILLSBURY.COM
Serve up a classic Buffalo chicken appetizer with a crescent twist on Game Day!
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200 , CarbohydrateContent 12 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 11 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 420 mg, SugarContent 3 g, TransFatContent 0 g
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- Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. In a medium saucepan over medium heat, add 3 tablespoons butter, onion, garlic, and a pinch of salt, and cook until onion is translucent, 4 to 5 minutes. Slowly add diced tomatoes (it will splatter, so be careful!), water, ketchup, and hot sauce and stir well. Nestle chicken in sauce, bring to a boil, then lower to a simmer. Cover and cook for about 10 minutes until chicken is mostly cooked through and shreddable. Stir sauce every 5 minutes, basting chicken with the sauce and flipping chicken halfway through cooking. Meanwhile, in a medium bowl using a hand mixer, beat cream cheese until completely smooth. Add sour cream and mayonnaise and beat until smooth, then fold in celery, green onions, and blue cheese. Season with salt and pepper. Cover and place in refrigerator for flavors to meld. In a small saucepan over low heat, melt remaining 3 tablespoons butter with dried minced onion. Stir and keep warm. Transfer chicken to a cutting board and let cool, then chop into bite-size pieces. Reduce sauce until thick, 10 to 12 minutes, then remove from heat. Season with salt and pepper. Add chicken back to sauce and stir to coat. Place one tube of crescent dough on prepared baking sheet and roll out flat, pinching together seams. Spread buffalo chicken mixture evenly on dough and top with remaining sheet of crescent dough. Pinch together all seams to completely seal in chicken mixture and brush butter mixture all over the top. Bake until dough is golden and cooked through, about 30 minutes. (If dough is browning too quickly, cover with foil.) Let cool at least 15 minutes before slicing into squares. Place on a platter and serve with blue cheese dip.
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