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Buffalo Chicken Crescent Puffs

Prep 25 min
Total 1 hr 10 min
Ingredients 8
Servings 32

A spicy chicken and cheese filling mixture is baked into flaky Pillsbury® refrigerated crescent rounds in this easy appetizer that will disappear fast! MORE+ LESS-

By Pillsbury Kitchens

March 25, 2014

Bake-Off® Contest 44, 2010

Beth Durnell

Columbus, Ohio

Ingredients

oz cream cheese (from two 8-oz packages), softened

tablespoons Louisiana hot sauce or other red pepper sauce

1/3

cup crumbled blue cheese (1 1/2 oz)

1/4

cup finely chopped celery

cup finely chopped cooked chicken breast

cans (8 oz each) Pillsbury™ Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1/3

cup unsalted or salted butter, melted

cup Progresso™ Panko Bread Crumbs

Steps

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1

Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
2

Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
3

In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.