Description
A show-stopping appetizer combining buffalo chicken with flaky crescent roll dough, perfect for gatherings.
Ingredients
Scale
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce (plus extra for serving)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions, finely chopped
- 1/4 cup celery, finely diced
- 2 tablespoons ranch dressing
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 2 tablespoons sesame seeds (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, buffalo wing sauce, soft cream cheese, cheddar and mozzarella cheeses, green onions, celery, ranch dressing, garlic powder, onion powder, and black pepper until well mixed.
- Unroll and arrange crescent roll dough in a circle on baking sheet, with wide ends overlapping and pointed ends out.
- Spoon buffalo chicken mixture over wide ends of triangles, leaving 1/2 inch from edges.
- Fold pointed ends over the filling and tuck under to seal.
- Brush with beaten egg and sprinkle sesame seeds if desired.
- Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Cool for 5 minutes, garnish with parsley, and serve with buffalo sauce and ranch dressing.
Notes
Use rotisserie chicken for convenience and ensure cream cheese is fully softened for a smooth mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 1g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 30mg