Monday, April 24, 2017

Buffalo Chicken Ring

We're enjoying our last morning of our family vacation in Chattanooga before heading home later this afternoon! I'll have all the pics and stories to share tomorrow. But today, I have a yummy new appetizer for you guys to try!

I made this when we had my family over for Easter and it was a big hit! Truth be told, I completely forgot about it being in the oven when we were outside, so it got darker than I would have liked, but if you follow the time I have listed below, you should have better luck with yours being a little crispy on the outside and having a yummy, soft crust on the inside.

4oz cream cheese, softened
1/4 Sweet Baby Ray's Creamy Buffalo Wing Sauce (looks like this)
2 1/2 cups chopped cooked chicken*
1 cup shredded Monterey Jack cheese
2 cans Pillsbury refrigerated crescent dinner rolls
1/3 cup chopped green onion

*I cooked 3 pieces of thawed chicken in the crock pot (low setting) in equal parts chicken stock and water for about 5-6 hours. You could also you a rotisserie chicken.

Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese until combined.

Unroll both cans of dough; separate into 16 triangles. Spray a large cookie sheet with cooking spray. Arrange triangles in ring so short sides of triangles form a circle in center. Dough will overlap by about an inch. Dough ring should look like a sun when they are all laid out.

Spoon cream cheese mixture on the half of each triangle closest to center of ring.

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Bake 18-20 minutes or until dough is golden brown and thoroughly baked. Cool 5 minutes before cutting into serving slices.

Serve with additional Buffalo Wing Sauce, Ranch, or Bleu Cheese dressing.


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