I needed to make dinner one night, and I’d forgotten to take anything out. Oops. Strangely, I had buffalo chicken dip left over from a party. (This was strange because my buffalo chicken dip usually gets scarfed and I end up wishing I’d made more.) Anyway, back to the dinner thing. I always keep a stockpile of crescents in my fridge. Right now I think we have three cans. I rarely use them for actual crescent rolls, but I’m always using them for other stuff. I like to lob the end off of the can with a chef’s knife like I saw some chef on Food Network do in one of those mystery basket challenges on Chopped or something like that. Too bad I can’t remember who or what show. Anyway, dinner! I used crescent rounds to make these. You could use crescent rolls, you’d just have to make the dough into a rectangle, then cut into strips.
- 2 boneless skinless chicken breasts
- 1 package cream cheese, softened
- 1 Ranch packet
- Buffalo sauce
- Shredded cheddar cheese
- 1 package crescent rounds
Bake the chicken breasts until fully cooked. Pull or shred the meat. (Personally I use my KitchenAid stand mixer to shred chicken. I’ll do a post on it at some point, but Google will show you for now.) Add cream cheese, ranch packet, 1 handful of cheddar cheese, and about 1/4ish maybe 1/3 cup of buffalo sauce.
So now you have a buffalo chicken dip recipe too. If you’re using it for dip, top with cheddar and bake until hot and cheese is melted. Obviously skip this step if you’re making the crescent spirals.
Roll out the strips of crescent dough. Press so they get a little wider. Spread mix down the strip and roll each strip into a spiral. Press the crescent together at the end if needed to keep it together.
Place on a baking sheet and bake at 350° until golden.