The greatest thing about these little beautiful bites of buffalo chicken is the fact that they don’t just have to be for a lunch or dinner. That’s right, you can have them for breakfast too! We usually have a little buffalo chicken mix leftover so I can whip up a couple of these in the morning for breakfast for the hubby. He loves when he has something meaty and delicious like this to run out the door with instead of something frozen that came out of the microwave or toaster. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“The dough from the crescent is so flaky and delicious and when you bite into the crescent the unexpected surprise of the chicken filling is truly is phenomenal.”
These aren’t your ordinary crescent rolls… they’re so much better!
Ingredients
1 tube Pillsbury crescent rolls
1 (10 oz) canned chicken, drained
1 cup Kraft shredded cheese
1 Tbsp Frank’s Red hot sauce
2 oz cream cheese, room temp
1/3 cup mayonnaise
Dash of salt and pepper
2 Tbsp butter, melted
2 tsp plain bread crumbs
Instructions
Combine the chicken, cheese, hot sauce, cream cheese, mayonnaise with a dash of salt and pepper. Mix well.
Open the crescent tube and separate the triangles. Add some of the chicken mixture to the wide end of the triangle. Take the opposite ends and fold it over each other. Then fold over the rest of the crescent and pinch together to form shape of a ball. (Be sure to pinch together really well, or else some of the chicken mixture may ooze out.)
Brush tops of crescent puffs with melted butter and sprinkle with bread crumbs. Repeat with remaining ingredients.
Bake in preheated oven 12-15 minutes. Tops of crescents should be really golden in color. (Don’t open oven door during baking, crescents will flatter and won’t be flakey.)
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Quick Tip: Add more hot sauce if you like a spicier buffalo chicken.
Thanks again to Julie’s Eats & Treats for this fun and kid-friendly recipe.
