Go Buffalo: Buffalo Chicken Roll

Anyone that knows me knows that I love to cook and bake.  I prefer to cook from scratch, even figuring out how to recreate my husbands favorite Hamburger Helper varieties.

This past weekend, I went on a baking spree.  Apple coffee cake, banana bread, pumpkin bread, and chocolate chip cookies.  Yum!

I took a large tray of deserts to our picnic on Sunday, and they were a hit. Still, the most popular treat I made was a buffalo chicken appetizer.

As much as I love to cook from scratch, the one thing I love too much to mess with is crescent rolls.  So, when I came across this recipe for a Buffalo Chicken Crescent Ring on Pinterest, I just couldn’t resist.

Even better, it was super-simple (which was exactly what I needed after all that baking). I did adapt the recipe a bit to avoid using the ranch dressing mix (which usually has MSG). I didn’t make a ring, either, instead making it fit in a 9×13 baking dish for easier travel. Here is my adapted recipe:

Buffalo Chicken Roll

  • Servings: 6-10
  • Time: 30-45 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 2-3 Chicken Breasts (cooked)
  • 8 oz. Cream Cheese
  • 1/2 cup Chopped celery
  • 1/2 to 2/3 cup Buffalo wing sauce
  • 1 tablespoon Parsley (dried)
  • 1 teaspoon  Dill (dried)
  • 2 teaspoons Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Black Pepper
  • 2 tablespoons Buttermilk
  • 2 tubes  Crescent rolls

Instructions:

  1. Slice the chicken breasts into 3/4 inch slices
  2. Mix chicken, cream cheese, celery, wing sauce, spices, and buttermilk in a stand mixer. (The chicken will shred in the mixer.  If you don’t have a stand mixer, hand-shred the chicken and mix by hand.)
  3. Put the crescent rolls in a 9×13 baking dish, pressing the seams together to make one large piece of dough with the dough draping over the sides of the pan. (To make a ring, see the photos in the original recipe)
  4. Place the chicken mixture in the center of the dough.
  5. Wrap the excess dough around the chicken mixture and pinch to seal.
  6. Bake at 375 for 20-30 minutes.
  7. Serve warm. If desired, it can be dipped in blue cheese or ranch dressing.

I have to tell you, it was amazing.  It didn’t even need the dressing that I had made.  (I wish I had pictures, but I didn’t originally plan to do a post on it until I had a couple of requests for the recipe.) Definitely a keeper (and perfect for a football tailgate!)

 Are you on Pinterest? Have you found any must-try recipes? What is your favorite tailgate or party food?

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Susi Borath finds time to write between minor league baseball games, creating new cookie recipes, trying out new Pinterest-inspired crafts, and juggling more laundry than any two people should be able to produce. You can find more about her at http://susiborath.com or follow @susiborath on Twitter.

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