If you're like me, you love cooking with chicken, but sometimes fall into a rut and don't know what to make for dinner. This is exactly what happened to me last week when I decided to make this: Buffalo Chicken Crescent Ring.
Normally this would be classified as an appetizer, but to be honest it's really like a panzerotti or calzone. So I looked at a few different recipes and then did an interpretation of my own (I was missing some ingredients and instead of going to the store, I improvised).
2 cans Pillsbury low sodium crescent rolls
3 skinless, boneless chicken breasts, grilled & chopped into small cubes
1/2 cup marble cheddar cheese
3/4 cup Franks Buffalo Sauce
2 green onions, finely chopped
2 tbsp blue cheese salad dressing
Preheat oven to 375 degrees. On a baking pan, arrange squares of crescent dough (square consists of 2 crescent triangles) into a ring and set aside.
Cook chicken until juices run clear. Chop into small cubes and place into a medium sized mixing bowl.
Add remaining ingredients and mix until chicken is thoroughly coated.
Spoon filling in a circular pattern onto the dough ring.
Once all of the filling is used up, fold the remaining dough over to the center of the ring and pinch slightly to form a seal.
Place ring into oven and cook for 12-15 minutes.
Once ring is done cooking, remove from oven and let it cool for 10 minutes (this makes it easier to cut, otherwise the filling oozes out everywhere).
Serve with blue cheese dressing for dipping & enjoy!