I love every single thing about devouring a huge plate of Buffalo wings—except maybe the sauce all over my fingers and face! So when Pillsbury Maker Gerry Speirs came up with this knife-and-fork lasagna version of my favorite chicken, I just had to give it a try. After all, it combines two of my great food loves: Buffalo sauce, and crescents.
Here's how I make it my own:
- Sprinkle a little blue cheese inside each layer to really bring out the Buffalo wing flavor.
- Serve it restaurant-style, with celery and ranch dressing on the side.
- Bake it in muffin tins instead of a 13x9 for mini Buffalo lasagna “cupcakes.” Twist on a twist!