Buffalo Chicken Dip Crescent Rolls Recipe

This flaky, cheesy Buffalo Chicken Dip Crescent Rolls is made with shredded chicken, buffalo sauce, and refrigerated dough and ready in 25 minutes. Breaking open the warm pastry reveals a spicy cream cheese center that oozes perfectly. I always keep a can of dough in the fridge just to make these.

What Makes This Version Different

I used to make huge batches of buffalo dip for game days, but the messy dipping always annoyed me. Wrapping the dip right into individual crescent rolls solves the problem completely.

The first time I tried this, I overfilled the dough and the cheese leaked everywhere. Now I stick to exactly one tablespoon of filling per roll to keep the spicy goodness inside.

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Buffalo Chicken Dip Crescent Rolls Ingredients

• 1 can (8 oz) refrigerated crescent roll dough
• 1 cup cooked chicken, shredded
• 4 oz cream cheese, softened
• 1/4 cup buffalo sauce
• 2 tablespoons ranch dressing
• 1/2 cup shredded cheddar cheese

How To Make Buffalo Chicken Dip Crescent Rolls

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix the filling: In a medium bowl, stir the shredded chicken, cream cheese, buffalo sauce, ranch dressing, and cheddar cheese until smooth.
3. Prepare the dough: Unroll the crescent dough and separate it into eight triangles.
4. Stuff the rolls: Place one tablespoon of the chicken mixture onto the wide end of each dough triangle.
5. Roll them up: Roll the dough from the wide end to the pointed tip, tucking the edges slightly to seal the filling.
6. Bake to perfection: Bake for 12 to 15 minutes until the pastry is golden brown and flaky.

Recipe Tips

• Soften the cream cheese: Cold cream cheese will leave lumps in your filling, so leave it at room temperature for an hour.
• Shred the chicken finely: Large chunks of chicken make rolling the delicate crescent dough very difficult.
• Seal the edges: Pinch the sides of the dough slightly as you roll to prevent the cheese from melting out.

What To Serve With Buffalo Chicken Dip Crescent Rolls

These spicy rolls pair perfectly with crunchy celery sticks and carrot batons. A side of extra ranch or blue cheese dressing for dipping cools down the buffalo heat.

How To Store

Keep leftover rolls in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 5 minutes to crisp up the pastry. You can freeze the baked rolls for up to 2 months and reheat them directly from frozen.

FAQs

• Can I use canned chicken? Yes, drained canned chicken works well if you shred it finely with a fork.
• What buffalo sauce is best? Frank’s RedHot Buffalo Wings Sauce provides the classic tangy heat without being overly spicy.
• Can I assemble these ahead of time? You can mix the filling two days in advance, but only stuff and roll the dough right before baking.

Nutrition

• Calories: 185 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 340mg
• Total Carbohydrate: 11g
• Protein: 7g

Try More Recipes:

• Buffalo Chicken Dip Egg Rolls Recipe
• Buffalo Chicken Dip Tacos Recipe
• Buffalo Chicken Dip Nachos Recipe