Tuesday, April 2, 2013

Buffalo Chicken Crescent Wraps

I was going to make buffalo chicken sliders the other day for dinner but then I decided to look in the fridge and see if there was anything else that I could make with the same ingredients.  It is always better to use the items in the fridge.  I was excited to see that I still had these giant crescent rolls.  The great news was that I have the ingredients ready and in the freezer.

I had made the buffalo sauce with hot sauce and butter previously (you can mix half and half or a little less butter if you are trying to save the calories).  I also had a bag of shredded chicken which I highly suggest for lots of last minute meals.  I get a package of chicken breasts and I boil them until they are cooked.  After they are done, I remove the skin and the bones and shred the chicken.  Since I didn't plan ahead, everything was still frozen but that isn't a big deal because I just put it in the pan at a low temperature to help with the defrosting.  I added the chicken and the buffalo sauce.

When it starts to defrost, you can mix the meat and the sauce and coat it all.  Add the blue cheese so that it has a chance to melt.

Lay the crescent rolls on the pan that you are using in the oven.  Place the meat mixture on the large end of the crescent.

Roll the crescent the same way that you would normally do the rolls and if you want to fold in the edge, feel free but it isn't necessary.

Top with cheddar cheese (just for looks so skip if you don't have it).

Bake per the package directions.  When they are nicely browned, put on a plate and eat!!

Buffalo Chicken Crescent Wraps


Shredded chicken
Hot Sauce (like Franks Red Hot)
Blue Cheese
Package of crescent rolls
Shredded Cheddar cheese (optional)


Mix hot sauce and melted butter in equal parts in bowl (or measuring cup).  If you don't want to use as much butter, make sure you add enough to make the mixture a little orange instead of red as it comes out of the bottle.  It will make sure that the hot sauce isn't too spicy but you get all the flavor.

Heat the shredded chicken in a skillet.  Add the sauce to the pan and mix.  When mixed and heated, add the blue cheese crumbles until slightly melted (or all the way).

Unroll the crescent rolls on the baking sheet.  Add a spoonful of the chicken mixture to the large end of the roll and roll it up .  If you want, you can seal the edges or flip them up but the chicken doesn't need to be enclosed in the roll.  Top with shredded cheddar cheese (optional). 

Bake in oven at 350 degrees for 20-25 minutes until browned or follow the package directions on the rolls to ensure that they don't burn.

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