Buffalo Chicken Rolls Recipe
Crescent roll buffalo chicken rolls or roll ups are a fun meal or spicy Super Bowl appetizer idea. Using rotisserie or leftover chicken.
Servings: 12
Equipment
- 1 baking sheet
- 1 Bowl
Ingredients
- 2 cup chicken precooked, shredded or diced
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing or blue cheese
- 1 cup mozzarella cheese shredded
- 1 can crescent rolls crescent sheet without perforations is best, 8 oz.
- 1/4 cup green onions diced, optional
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 pinch salt
- 1 pinch 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
Serving: 1oz | Calories: 178kcal | Carbohydrates: 9g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 620mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg