Bake-Off® Contest 46, 2013
Yucaipa, California

Buffalo Chicken and BBC Waffles

Announcing… buffalo chicken, bacon and blue cheese crescent waffles, and a lip-smacking mustard-marmalade sauce.

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 8
 

Ingredients

16
frozen cooked Buffalo style chicken strips
2
cans Pillsbury™ refrigerated crescent dinner rolls
4
oz packaged precooked bacon (14 strips), finely chopped (1 cup)
4
oz crumbled blue cheese (1 cup)
1/2
cup sweet orange marmalade
2
tablespoons Dijon mustard
1
tablespoon powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Prepare chicken as directed on package. Keep warm.
  • 2 Meanwhile, heat waffle maker. Unroll 1 can of dough; separate each crosswise into 2 (7 x 6-inch) rectangles. Firmly press perforations to seal.
  • 3 Carefully place 1 dough rectangle on bottom surface of waffle maker. Sprinkle 1/2 cup of the bacon and 1/2 cup of the blue cheese evenly over dough. Top with another dough rectangle; close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Carefully remove waffle from waffle maker; separate or cut each waffle into 4 squares. Keep warm. Repeat with remaining can of dough, bacon and blue cheese.
  • 4 Meanwhile in 1-quart saucepan, mix marmalade, mustard and 1 tablespoon water; cook over medium-high heat, stirring frequently or until mixture comes to a boil.
  • 5 Cut each waffle square in half diagonally to form 16 waffle triangles. To serve, top each of 2 waffle triangles with 2 chicken strips and 1 1/2 tablespoons sauce. Sprinkle with powdered sugar.
  • 1 Prepare chicken as directed on package. Keep warm.
  • 2 Meanwhile, heat waffle maker. Unroll 1 can of dough; separate each crosswise into 2 (7 x 6-inch) rectangles. Firmly press perforations to seal.
  • 3 Carefully place 1 dough rectangle on bottom surface of waffle maker. Sprinkle 1/2 cup of the bacon and 1/2 cup of the blue cheese evenly over dough. Top with another dough rectangle; close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Carefully remove waffle from waffle maker; separate or cut each waffle into 4 squares. Keep warm. Repeat with remaining can of dough, bacon and blue cheese.
  • 4 Meanwhile in 1-quart saucepan, mix marmalade, mustard and 1 tablespoon water; cook over medium-high heat, stirring frequently or until mixture comes to a boil.
  • 5 Cut each waffle square in half diagonally to form 16 waffle triangles. To serve, top each of 2 waffle triangles with 2 chicken strips and 1 1/2 tablespoons sauce. Sprinkle with powdered sugar.

EXPERT TIPS

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Expert Tips

This recipe was tested using a 4 square waffle maker. If you do not have this type of waffle maker, cut dough rectangles to fit.

Chicken strips may vary in size, if too large, cut in half.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
2720mg
2720%;
Total Carbohydrate
51g
51%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
8%;
Iron
0%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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