Buffalo Chicken Crescent Roll
A crescent dough log rolled around a buffalo chicken and cheddar filling, egg-washed and baked golden, then sliced and served with ranch or buffalo dip.
Ingredients
| 2 cups | 480 ml | cooked, shredded chicken |
| 1½ – 2 cups | 360–480 ml | shredded cheddar cheese |
| about 2 cups | buffalo wing sauce | |
| 1 can | Pillsbury Original Crescent Dough Sheets | |
| 1 | egg, lightly beaten | |
| — | ranch or buffalo wing sauce (optional dipping sauce) |
Instructions
- Preheat the oven to 375°F.
- In a medium-sized mixing bowl combine the chicken, buffalo wing sauce and cheese. Toss to combine well and set aside.
- Remove one can of the dough from the fridge and roll it out onto a baking sheet lined with parchment paper. Carefully stretch it out just a little to help it look like an even rectangle before continuing.
- On the long side of the rectangle, line the edge with the chicken filling (or your buffalo chicken dip). Use the parchment paper to help roll the log by picking up that side of the paper and using it to fold over, creating a barrier between the dough and your hands.
- Tightly roll the log all the way to the other side of the dough and evenly press along the log to make sure all the filling is tightly tucked inside, then pinch the edges to close the entire log up so the filling won’t spill out.
- Brush the egg over the entire log to give it an egg wash to create a golden color once baked.
- Bake for about 15 minutes or until they have a golden color. Set aside to let cool before slicing into pieces.
- Serve with ranch or buffalo sauce for dipping.