Buffalo Chicken Crescent Puffs

Buffalo Chicken Crescent Puffs

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  • 12 oz cream cheese softened

  • 2 tablespoons Louisianan hot sauce or red pepper sauce

  • ⅓ cup blue cheese(or other cheese)

  • ¼ cup finely chopped celery

  • 1 cup chopped cooked chicken breast

  • 2 cans Pillsbury Place n' Bake crescent rounds

  • ⅓ cup unsalted butter melted

  • 1 cup plain or chicken flavored Panko-style bread crumbs


Line cookie sheet with wax paper. In medium bowl mix cream cheese and pepper sauce. Stir in cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoons into 32 1 1/2 inch balls: place on cookie sheet. Refrigerate 20 minutes. Meanwhile heat oven to 350, Remove rounds from package but do not separate them. Cut each roll evenly into 16 pieces, carefully separate the rounds.press each into 3 inch diameters. Place chilled chicken mixture ball on each round and shape dough around it to cover completely. In a shallow dish place melted butter. In another shallow dish place bread crumbs. Dip balls into butter and roll in bread crumbs. Place 2 inches apart on a large ungreased cookie sheet. Bake 17 to 22 minutes or until golden. Cool 5 minutes. Serve warm.


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