⅔cuphot sauce(see notes for options or to make it less spicy)
4ozcream cheese(half a block, softened to room temperature)
2tablespoonsRanch dressingor blue cheese dressing
2packages refrigerated crescent roll dough
½cupcrumbled blue cheese(or use a grated cheese, such as cheddar)
For serving: baby carrots, celery sticks, more hot sauce or dressing
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!!