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Buffalo Chicken Bites

Crispy baked crescent pockets filled with buffalo chicken and cheese, served with a tangy bleu cheese ranch dip.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 servings

Ingredients

  • 2 tbsp grated Parmesan cheese
  • 3 tbsp ranch salad dressing mix divided
  • 1 cup mayonnaise
  • 1 cup milk
  • 1/4 cup bleu cheese crumbles
  • 1 1/2 cups shredded chicken
  • 1 1/2 cups shredded cheddar cheese
  • 1/4-1/3 cup buffalo wing sauce
  • crescent sheet cut into 2" x 2" squares
  • 2 tbsp butter melted

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a small bowl combine the grated Parmesan and 1 teaspoon of the ranch dressing mix; set aside for sprinkling.
  • Make the bleu cheese ranch dip: in another bowl whisk together the mayonnaise, milk, and the remaining ranch mix, then stir in the bleu cheese crumbles; refrigerate until serving.
  • In a medium bowl mix the shredded chicken, shredded cheddar, and buffalo wing sauce until evenly coated.
  • Cut the crescent sheet into 2" x 2" squares and place them on a greased baking sheet, seam side down.
  • Place about 1 tablespoon of the chicken mixture in the center of each square, bring the corners together and pinch to seal tightly.
  • Brush each sealed crescent with the melted butter, then sprinkle the Parmesan–ranch mixture over the tops.
  • Bake for 15–16 minutes, or until the crescents are golden brown and cooked through.
  • Serve warm with the chilled bleu cheese ranch dip.

Equipment

  • Mixing Bowls
  • Measuring Spoons
  • Measuring Cups
  • Baking Sheet
  • Pastry brush
  • Spoon

Notes

  • Use cooked rotisserie chicken for convenience.
  • Adjust buffalo sauce amount to control heat.
  • Seal crescents well to prevent leaks while baking.
  • Make the dip ahead and keep chilled until serving.