Buffalo Chicken Rolls

Dan and I are big fans of buffalo wings. Dan has even completed the Blazin’ Challenge at Buffalo Wild Wings several times (and has multiple shirts to prove it!). I wanted to bring the buffalo wing idea into something a little different, so I thought wrapping them up in dough would obviously be a good idea. Here, savory grilled chicken pairs with oozy cream cheese and hot sauce, then gets tucked into a flaky roll.

Stella

Prep Time 20 M

Cook Time 15 M

Recipe Yield 8 Rolls

Categories: Chicken Appetizers

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INGREDIENTS:

8 oz grilled chicken, diced into 1/4″ cubes
8 oz cream cheese
2 – 4 tbsp hot sauce, depending on your preference (we used 3 tbsp)
Salt and pepper to taste
One package Pillsbury Crescent Rounds (8 count)
2 tbsp flour
1 tbsp water
Ranch or blue cheese dressing for dipping

DIRECTIONS:

Preheat oven to 375F.
In a bowl, mix together the cream cheese, hot sauce, salt and pepper. Gently fold in the grilled chicken and combine thoroughly. Set aside.
Remove the dough from the package and separate into 8 rounds. Sprinkle flour onto a flat surface and pat each round into larger circles about 1/4″ thick. Place about 1 tbsp of the chicken mixture in the center of each round. Moisten the edges with water and press the edges together to form a half round package. With a fork, crimp the edges firmly.
Spray a baking sheet with nonstick cooking spray. Place the filled rolls onto the baking sheet and bake for 10 – 12 minutes, or until the crust is golden brown. Serve with ranch or blue cheese dressing for dipping.