buffalo-chicken-roll-ups
- 2 cups shredded [cooked] chicken [I used rotisserie chicken]
- 1/2 cup cream cheese [light]
- 2 tbsp buffalo wing sauce
- salt & pepper
- 1 package of Pillsbury Crescent Rolls
- 1 egg
- 1 tbsp cold water
How to Make It
- Begin by combining chicken, cream cheese, and buffalo sauce in a medium mixing.
- Season with salt and pepper to taste.
- Heat oven to 375 degrees.
- Roll out crescent rolls. Fill each crescent roll with about 1-2 tbsp of shredded chicken mixture. Roll up crescent roll tightly, making sure the chicken mixture stays within the roll. Tuck corners and ends in, and lay on a baking sheet with seam side down.
- Whip egg and water together to create egg wash. Brush this egg wash over completed crescent rolls to ensure a golden result.
- Bake filled crescent rolls for about 8-10 minutes, or until crescent rolls are risen, golden and shiny.
- Serve immediately with your choice of dipping sauce. We are a ranch family, through and through!
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