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Buffalo Chicken Crescent Rolls

Flaky, buttery crescent rolls stuffed with a creamy, spicy buffalo chicken and cheddar filling. The perfect easy appetizer for game days and parties.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tube (8 oz) refrigerated crescent rolls original or butter flake
  • 1 cup cooked chicken shredded (rotisserie works best)
  • 4 oz cream cheese softened to room temperature
  • 0.5 cup cheddar cheese shredded
  • 0.25 cup Buffalo sauce Frank's RedHot recommended
  • 1 tbsp ranch dressing mix dry powder (optional)
Topping
  • 1 tbsp unsalted butter melted
  • 1 tsp dried parsley or fresh chives

Equipment

  • Baking sheet
  • Parchment paper
  • Medium mixing bowl
  • Forks for shredding

Method
 

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, mix the softened cream cheese and buffalo sauce until smooth. Stir in the shredded chicken, cheddar cheese, and optional ranch seasoning.
  3. Unroll the crescent dough and separate it into 8 triangles along the perforations.
  4. Scoop about 2 tablespoons of the chicken mixture onto the wide end of each triangle.
  5. Roll the dough up starting from the wide end, tucking in the sides slightly, and place point-side down on the baking sheet.
  6. Brush the tops of the rolls with melted butter and sprinkle with parsley.
  7. Bake for 10-13 minutes, or until the rolls are puffy and golden brown.
  8. Allow to cool for 5 minutes before serving with ranch or blue cheese dipping sauce.

Notes

Ensure cream cheese is fully softened for easy mixing. Leftovers can be reheated in an air fryer for 3 minutes.