Liz’s Kitchen: Buffalo Chicken Rollups Recipe
This is left over from the "Meat Raffle" edition of Liz's Kitchen, but what I love about this recipe is it's so easy and it's hard not love. This is perfect for meat raffles or holiday parties that are coming up. It's easy enough that you could swing in from work whip it up and be out the door in no time!
Buffalo Chicken Rollups Recipe
- 2 oz cream cheese, softened (from 8-oz package)
- 2 cups shredded chicken
- 2 tablespoons Franks (or more)
- ¾ cup shredded Cheddar cheese (3 oz)
- ¼ cup chopped celery (Leave out if you want)
- 1 can (8 oz) refrigerated crescent dough sheet
- ½ cup ranch dressing (use Blue cheese if you want)
Pre-heat oven to 400°F and shred your chicken or you can always buy pre-shredded chicken too! Then, spray 9-inch round pan with cooking spray.
Next mix softened cream cheese, chicken, hot sauce, cheddar cheese, and celery until well blended.
On large cutting board, unroll dough sheet; spread chicken mixture evenly on dough to within 1/4 inch from sides.
Starting with one long side, roll up the dough with the mixture and leave some space and the edge of the dough.
Cut roll into 8 equal slices and place on the pan.
Bake 25 to 30 minutes or until deep golden brown. Serve with ranch or blue cheese and enjoy.
Find the original recipe from Pillsbury here.