Looking for fun new ways to enjoy Buffalo chicken?? Make this Buffalo Chicken Ring! It's super easy to snack on as an appetizer, makes a fun dinner, and is perfect for game day. Enjoy this easy Buffalo chicken crescent roll recipe!
We absolutely love Buffalo chicken around here! My Cheesy Buffalo Chicken Dip and Instant Pot Creamy Buffalo Chicken are often requested as soon as the weather gets colder, and we snack on these Buffalo chicken tortilla pinwheels on the regular!
So I thought, why not serve up Buffalo chicken in a totally different way? This snackable Buffalo chicken appetizer is fun and easy to make and takes Buffalo chicken to the next level with the addition of creamy cream cheese and crispy crescent rolls.
Ready to make these? Grab your ingredients!
Ingredients
- 3 cups cooked chicken breast (shredded or cubed, see ingredient notes below)
- ⅔ cup hot sauce, such as Buffalo sauce or Louisiana hot sauce (this one's hot!!)
- 4 oz cream cheese - that's half a block (softened)
- 2 tablespoons Ranch dressing or blue cheese dressing (plus more for serving)
- 2 tubes refrigerated crescent roll dough
- ½ cup crumbled blue cheese (or use a grated cheese, such as cheddar)
Another option is to use the Instant Pot to make my creamy shredded Buffalo chicken and saute it a little in the Instant Pot so that it is not saucy, and then use that Buffalo chicken mixture to make the chicken ring!
For serving:
- Baby carrots and celery sticks
- More hot sauce, Ranch dressing or blue cheese dressing
You'll also need:
- A large baking sheet
- Parchment paper or a silicone baking mat - this is key for easy clean up and non-stick baking!
More recipes that use cooked chicken: Chicken and Wild Rice Casserole
Ingredient notes:
→ Chicken: I like to use shredded chicken that I cook in the Instant Pot for this recipe or pulled sous vide chicken. Store-bought cooked frozen grilled chicken breast also work fine, if you thaw it and chop it up, as does canned chicken (drain it well!). Another option is to use this Instant Pot Buffalo shredded chicken recipe and sauté it in the Instant Pot a little to evaporate all the sauce, so that it is not dripping wet, and simply place this chicken onto the crescent rolls in step 5 below.
→ Adjust the spice: If you're not sure about your spice tolerance, use less hot sauce and more dressing or cream cheese to balance out the hot sauce. As long as the chicken mixture is not dripping with sauce and is the same consistency as in the pictures, this will come out delicious!! I love Buffalo sauce for this recipe. You can also use Louisiana hot sauce, but that stuff is super spicy!!
→ Blue cheese vs Ranch: I use these dressings interchangeably in this recipe and it really doesn't make much difference to the flavor, since there are so many other flavorful ingredients involved. However, if you have a blue cheese hater who will be eating this, then I recommend using Ranch, juust in case.
→ Blue cheese crumbles: If you're not into blue cheese, feel free to use feta cheese, or any shredded meltable cheese for this recipe, such as white or yellow cheddar, a 3-cheese blend, or even pepper Jack for some extra spice.
Instructions:
Step 1: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Easy enough!
Step 2: With an electric mixer, mix cream cheese, ranch dressing and hot sauce in a large bowl. Or simply melt the cream cheese and dressing in 30 second increments, until it's melted.
Then fold in the shredded chicken and blue cheese crumbles.
Related recipe: Spicy Crunchy Chicken Salad
Step 3: Separate both cans of crescent dough into 16 triangles. Place a bowl in the center of the prepared baking sheet or ramekin. Place the triangles of the crescent dough in a ring around the bowl. The short ends of the dough should be touching the ramekin, slightly overlapping. The pointy ends should face outward. The dough will look like a sun shape.
Step 4: Spoon the chicken mixture over the short, wide ends of the triangle closest to the bowl. Remove the bowl. Fold the pointed end of the triangles up and over the filling. Tuck the tip underneath the bottom layer of dough. The dough will not completely cover the filling, and that's OK.
Repeat with the remaining triangles. There will be gaps where you can still see the chicken mixture. As you can see, it does not have to be perfect! It will come out delicious either way!
Step 5: Bake for 13-15 minutes, or until the dough is golden brown. Remove to a cooling rack and allow to cool for about 15 minutes.
Slice, and serve with more hot sauce, blue cheese or ranch dressing, carrots and celery.
If you end up making this buffalo chicken crescent roll appetizer, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!
Looking for more irresistible appetizer recipes?
- Cheesy chicken stuffed ciabatta
- Cheesy chicken corn dip
- 5-minute roasted garlic chip dip
- Easy salami appetizer
- Kielbasa bites
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Buffalo Chicken Ring
Ingredients
- 3 cups cooked chicken breast - (shredded or cubed)
- ⅔ cup hot sauce - (see notes for options or to make it less spicy)
- 4 oz cream cheese - (half a block, softened to room temperature)
- 2 tablespoons Ranch dressing - or blue cheese dressing
- 2 packages refrigerated crescent roll dough
- ½ cup crumbled blue cheese - (or use a grated cheese, such as cheddar)
- For serving: baby carrots, celery sticks, more hot sauce or dressing
Special equipment
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- With an electric mixer, mix cream cheese, ranch dressing, and hot sauce in a large bowl. Or simply melt the cream cheese and dressing in 30 second increments, until it's very soft.
- Fold in the shredded chicken and blue cheese crumbles.
- Separate both cans of crescent dough into 16 triangles. Place a bowl in the center of the prepared baking sheet or ramekin. Place the triangles of crescent dough in a ring around the bowl. The short ends of the dough should be touching the ramekin, slightly overlapping. The pointy ends should face outward. The dough will look like a sun shape.
- Spoon the chicken mixture over the short, wide ends of the triangle closest to the bowl. Remove the bowl.
- Fold the pointed end of the triangles up and over the filling. Tuck the tip underneath the bottom layer of dough. The dough will not completely cover the filling, and that's OK. There will be gaps where you can still see the chicken mixture.
- Bake for 13-15 minutes, or until the dough is golden brown. Remove to a cooling rack and allow to cool for about 15 minutes.
- Slice, and serve with more hot sauce, blue cheese or ranch dressing, carrots and celery.
Notes
- Chicken: I like to use shredded chicken that I cook in the Instant Pot for this recipe. Store-bought cooked frozen grilled chicken breast also work fine, if you thaw it and chop it up, as does canned chicken (drain it well!).
- Another option is to use this Instant Pot Buffalo shredded chicken recipe and saute it a little in the Instant Pot to evaporate all the sauce, so that it is not dripping wet, and simply place this chicken onto the crescent rolls in step 5.
- Adjust the spice: If you're not sure about your spice tolerance, use less hot sauce and more dressing or cream cheese to balance out the hot sauce. As long as the chicken mixture is not dripping with sauce and is the same consistency as in the pictures, this will come out delicious!! I love Buffalo sauce for this recipe. You can also use Louisiana hot sauce, but that stuff is super spicy!!
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.