Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
Buffalo chicken dip wrapped in a crispy crescent roll. Need we say more?
Servings and Ingredients
|1 ¼ lbs.||boneless skinless chicken breasts, raw, cut into 1/2-inch pieces|
|½ tsp.||celery salt|
|¼ tsp.||Hy-Vee ground black pepper|
|1 tbsp.||Gustare Vita olive oil|
|4 oz.||Hy-Vee cream cheese, softened|
|¼ c.||Hy-Vee buffalo wing sauce|
|4 oz.||Hy-Vee Monterey Jack cheese, shredded|
|2||(8-oz.) pkgs. crescent roll dough|
|⅓ c.||crumbled blue cheese|
|Purchased dip, for serving|
|Carrot sticks, for serving|
|Celery sticks, for serving|
Things To Grab
- Baking sheet
- Parchment paper
- Medium skillet
- Large bowl
Season chicken with celery salt and pepper. Heat olive oil in a medium skillet over medium-high heat. Add chicken to skillet. Cook 10 minutes or until cooked through, stirring occasionally. Remove from heat; set aside.
Combine cream cheese and wing sauce in a large bowl. Stir in shredded cheese and chicken.
Separate crescent rolls into 16 triangles. Arrange crescent rolls in a circle on prepared baking sheet so that points of triangles point outward, leaving a 6-inch-diameter circle in the center.
Spoon chicken mixture into centers of crescent rolls. Top with blue cheese. Fold top of each crescent roll over filling and tuck under bottom layer to secure.
Bake 15 to 20 minutes or until golden brown. Cool for 20 minutes. Transfer to a serving dish. Serve with desired dip(s) and fresh carrots and celery sticks.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 490mg
- Total Carbohydrates: 13g
- Protein: 13g
Hy-Vee Monthly Ad January 2019