These Buffalo chicken crescent rolls wrap your favorite protein in a delicious pastry. Great for parties! Serve with ranch dressing, blue cheese dressing, and celery.
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- hot sauce: 0.5 cup
- ranch dressing: 0.25 cup
- onion: 0.25 cup (minced)
- garlic powder: 0.25 tsp
- onion powder: 0.25 tsp
- chicken chunks: 3 cans (5 ounce cans, drained)
- refrigerated crescent rolls: 2 packages (8 ounce packages)
- butter: 2 Tbsp (melted)
- cheddar cheese: 0.5 cup (or as needed, shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
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Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon of cream cheese mixture into the center of each dough piece. Pull dough over filling; crimp edges together using a fork.
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Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
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Bake in the preheated oven until golden brown, about 15 minutes.
