4boneless skinless chicken breastscut into bite size pieces
1Tablespoonolive oil
½teaspoonkosher salt
¼teaspoonblack pepper
¾cupcelerydiced
5ounceFrank's Hot Sauce
1packagecream cheese, softened8 ounce
2packagesrefrigerated crescent rolls
For the blue cheese:
½cupmayonnaise
½cupsour cream
½teaspoonblack pepper
½teaspoonkosher salt
¼cupmilkI use fat free
½cupcrumbled blue cheese
Instructions
In a large skillet, heat olive oil over medium high heat. Add chicken, salt and pepper and cook until chicken is thoroughly cooked (about 6-8 minutes, but check yours as cooking times vary). Add celery and cook an additional minute or two. Drain off excess water. Add hot sauce and cream cheese and mix until combined thoroughly. Set aside.
Using a large pizza pan, open packages of crescent rolls. Lay the first package in a large circle, connecting the wide part of the crescent roll in the center. Top with second package of crescents. Use fingertips to combine and create an indentation to add chicken mixture. Fill indentation with buffalo chicken. Roll triangles up over filling, using hands to spread dough as needed.
Bake in a 375 degree oven for 25 minutes.
While cooking, combine dressing ingredients in a small saucepan. Heat over low, stirring occasionally, until creamy. Serve with Buffalo Chicken Ring.
Notes
Swap out the blue cheese for homemade ranch dressing if you prefer!
To make this even faster, you could use leftover shredded chicken for this recipe--or a ready cooked rotisserie chicken. Just warm the chicken in a pot with all the other filling ingredients until everything is softened and heated through.
If you don't have a pizza stone, you can also make this on a large cookie sheet. After it's cooled, slide it off onto a serving platter to transfer to the table.
The Frank's Hot Sauce gives this its signature "buffalo" style flavor. If you don't have it or prefer not to use it, sub with your favorite buffalo sauce!
I love this best served right away when it's still hot from the oven. Leftovers can be wrapped and kept in the fridge to reheat in the oven.
Make sure to pinch the crescent roll dough sides together well so that you don't get any stray chicken filling falling out. I used a gentle but firm touch to keep both crescent layers together without breaking.