BUFFALO CHICKEN CROISSANT RING RECIPES

Steps:

• 1.

  Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

• 2.

  Season chicken with celery salt and pepper. Heat olive oil in a medium skillet over medium-high heat. Add chicken to skillet. Cook 10 minutes or until cooked through, stirring occasionally. Remove from heat; set aside.

• 3.

  Combine cream cheese and wing sauce in a large bowl. Stir in shredded cheese and chicken.

• 4.

  Separate crescent rolls into 16 triangles. Arrange crescent rolls in a circle on prepared baking sheet so that points of triangles point outward, leaving a 6-inch-diameter circle in the center.

• 5.

  Spoon chicken mixture into centers of crescent rolls. Top with blue cheese. Fold top of each crescent roll over filling and tuck under bottom layer to secure.

• 6.

  Bake 15 to 20 minutes or until golden brown. Cool for 20 minutes. Transfer to a serving dish. Serve with desired dip(s) and fresh carrots and celery sticks.

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.