Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, stir together the softened cream cheese, buffalo wing sauce, and ranch dressing until well combined and smooth.
- Fold in the shredded chicken and cheddar cheese.
- Unroll the crescent dough and separate it into 8 triangles. Spoon approximately 2 tablespoons of the buffalo chicken mixture onto the wide end of each triangle.
- Roll up each crescent, starting from the wide end, and place them on the prepared baking sheet.
- In a small bowl, combine the melted butter and garlic powder. Brush the mixture over the tops of the crescent rolls.
- Bake for 12-15 minutes, or until the rolls are golden brown and the filling is heated through. Let cool slightly before serving.
Nutrition
Notes
Storage: Store leftover crescent rolls in an airtight container in the refrigerator for up to 3 days.
Reheating: For best results, reheat in an oven or air fryer at 350°F for 5-7 minutes until crispy.
Make-Ahead: You can prepare the filling up to 2 days in advance and store it in the refrigerator. Assemble the rolls just before baking.
Reheating: For best results, reheat in an oven or air fryer at 350°F for 5-7 minutes until crispy.
Make-Ahead: You can prepare the filling up to 2 days in advance and store it in the refrigerator. Assemble the rolls just before baking.