Buffalo Chicken Crescent Puffs

Name: Buffalo Chicken Crescent Puffs
Prep time: 40 min
Cook time: 22 min
Total time: 1 h
Yield: 32 puffs
Cuisine: American
Ingredients: 1½ cups (two 8 oz packages) (340 g) Cream cheese, softened; 2 tbsp (30 g) Louisiana hot sauce (or other red pepper sauce); ⅓ cup (1½ oz) (45 g) Crumbled blue cheese; ¼ cup (30 g) Celery, finely chopped; 1 cup (150 g) Cooked chicken breast, finely chopped; 2 cans (8 oz each, 16 rounds/rolls total) (455 g) Pillsbury refrigerated crescent rounds or crescent dinner rolls; ⅓ cup (76 g) LAND O LAKES butter, melted; 1 cup (60 g) Plain or chicken-flavored panko-style bread crumbs

Bite-sized balls of buffalo chicken, cream cheese, and blue cheese wrapped in crescent dough, rolled in butter and panko, and baked until golden.

[[Recipes]] [[Appetizers & Dips]]

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Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	1½ cups (two 8 oz packages) (340 g)	Cream cheese, softened
	2 tbsp (30 g)	Louisiana hot sauce (or other red pepper sauce)
	⅓ cup (1½ oz) (45 g)	Crumbled blue cheese
	¼ cup (30 g)	Celery, finely chopped
	1 cup (150 g)	Cooked chicken breast, finely chopped
	2 cans (8 oz each, 16 rounds/rolls total) (455 g)	Pillsbury refrigerated crescent rounds or crescent dinner rolls
	⅓ cup (76 g)	LAND O LAKES butter, melted
	1 cup (60 g)	Plain or chicken-flavored panko-style bread crumbs

Instructions

Line a cookie sheet with waxed paper or parchment. In a medium bowl, mix the cream cheese and hot sauce. Stir in the blue cheese and celery, then the chicken, until well blended.
Shape the mixture by tablespoonfuls into 32 (1½-inch) balls; place on the lined cookie sheet. Refrigerate 20 minutes.
Meanwhile, heat oven to 350°F. If using crescent rounds, remove from the package but do not separate. If using crescent rolls, remove from the package but do not unroll; using a serrated knife, cut each roll evenly into 16 rounds and carefully separate.
Press each dough round to 3 inches in diameter. Place a chilled chicken ball on the center of each round; shape the dough around the ball to cover completely.
Dip each dough ball in the melted butter, then roll in the panko. Place 2 inches apart on a large ungreased cookie sheet.
Bake 17 to 22 minutes, or until golden brown. Cool 5 minutes. Serve warm.

Notes

prepTime and totalTime estimated from the instructions (mixing, shaping 32 balls, the 20-minute chill, and wrapping/coating each one); source gave only the bake-time range. Source: Recipe card (Land O'Lakes / Pillsbury) Equipment — Required: Cookie sheet, waxed paper or parchment, mixing bowls, shallow dishes; Special tools: None

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