BUFFALO CHICKEN CROISSANT RECIPES

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.

Steps:

• 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.