Crescent roll buffalo chicken rolls or roll ups are a fun meal or spicy Super Bowl appetizer idea. Using rotisserie or leftover chicken breasts it is a cheap finger food you can fill a number of different ways.
Chicken roll ups are fun and so easy to make. With any precooked meat, cheese and your favorite sauce you can stuff dough and bake into flaky bites of deliciousness. As an after school snack or light meal, a kid favorite in our house. (post may contain affiliate links present)
Buffalo Chicken Crescent Rolls
Makes a wonderful Leftover Ham Recipe after the holidays too! With that I typically toss with mayonnaise, mozzarella cheese and dill. The filling is super versatile as you can tell which means you can make a variety to serve guests at your next party.
A bit like our Ham and Cheese Roll Ups Crescent Rolls style we make with lunch meat, you really can fill the insides with any meats you like. Just make sure they are precooked and diced into bite size pieces or shredded so it is easy to eat is the key.
Stuffed Crescent Rolls
These are are a great cheap Football Party Food too because you can make a whole bunch of different versions. You can make a taco version with ground beef tossed with cheese and dip into sour cream and guacamole when done. Now it is best if you can find crescent sheets to cut into pieces yourself but the other will do.
Alternatively you can thaw and roll our frozen rolls as well to fill, seal at the top and bake that way. The difference between the two is one is lighter and flakier while roll dough is denser when baked.
- 2 c chicken precooked, shredded or diced rotisserie chicken works great
- or we have filled with Ground Chicken Sloppy Joes mixture too!
- 1/2 c ranch dressing or blue cheese
- 1 c mozzarella cheese shredded
- 1 can crescent rolls crescent sheet without perforations is best, 8 oz.
- 1/4 c green onions diced
- Garlic powder and onion powder
- 1/2 c buffalo sauce
- 1 pinch salt and pepper
If you wanted it to be tamer without heat you could use barbecue sauce instead. Even ranch dressing would work for a creamy mixture like in our Crescent Roll Taco Ring.
Buffalo Chicken Roll
You could sorta’ prep these ahead of time but I wouldn’t fill them too far ahead or the dough will get kinda’ icky. I would just prep the filling in a bowl, keep covered in the fridge and when you want to bake a second batch just put together another crescent roll dough can worth and bake.
When I do it as a game day food sometimes I will make Air Fryer Buffalo Chicken Egg Rolls so I can make just a few at a time. Instead of using egg roll wrappers use this dough instead but the same timing, until browned will work.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, buffalo sauce, ranch or blue cheese dressing, shredded mozzarella or cheddar cheese, green onions, cilantro, garlic powder, onion powder, salt, and pepper.
- Mix well until all the ingredients are well combined.
- Unroll the crescent dough sheet (if it has perforations use fingers to close so it is in one solid sheet). Cut it into 12 rectangles, use a pizza cutter is best option.
- Spoon a generous portion of the buffalo chicken filling mixture onto the wide end of each rectangle.
- Roll up the crescent rolls, from the narrow side, and pinch in the sides to seal the filling inside.
- Place the rolls on the prepared baking sheet, seam side down.
- Bake in the preheated oven for 12-15 minutes or until golden brown and crispy on top.
- Remove from the oven and let the buffalo chicken rolls cool for a few minutes before serving.
Serve the buffalo chicken rolls warm, garnished with extra chopped green onions, and accompanied by additional hot sauce or ranch dressing for dipping.
Crescent Rolls Stuffed with Chicken
Stuff them!! If you use crescent sheets you can cut into squares, add a dollop of precooked meat, cheese and sauce like bbq mixed together. Seal all the edges so it doesn’t leak out and bake until a golden brown. Transforms this dough into a hearty meal you can pick up, grab and go.
If you want to make a whole theme I have many other sides and snacks you can serve with these. Our Baked Buffalo Chicken Dip is always a huge hit because you can have all sorts of scooping things on the side like celery sticks, bruschetta or chips. Jump to recipe, grab what you need at the grocery store and let us know what you think!
Buffalo Chicken Rolls
Equipment
- 1 baking sheet
- 1 Bowl
Ingredients
- 2 c chicken, precooked, shredded or diced
- 1/2 c buffalo sauce
- 1/2 c ranch dressing, or blue cheese
- 1 c mozzarella cheese, shredded
- 1 can crescent rolls, crescent sheet without perforations is best, 8 oz.
- 1/4 c green onions, diced
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 pinch salt and pepper
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, buffalo sauce, ranch or blue cheese dressing, shredded mozzarella cheese, green onions, cilantro, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are well combined.
- Unroll the crescent dough sheet (if it has perforations use fingers to close so it is in one solid sheet). Cut it into 12 rectangles, use a pizza cutter is best option. Spoon a generous portion of the buffalo chicken mixture onto the wide end of each rectangle.
- Roll up the crescent rolls, from the narrow side, and pinch in the sides to seal the filling inside. Place the rolls on the prepared baking sheet, seam side down.
- Bake in the preheated oven for 12-15 minutes or until the rolls are golden brown and crispy on top. Remove from the oven and let the buffalo chicken rolls cool for a few minutes before serving.
- Serve the buffalo chicken rolls warm, garnished with extra chopped green onions, and accompanied by additional buffalo sauce or ranch dressing for dipping.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
