This is what I had for dinner tonight!
Buffalo Chicken Crescent Ring! Mmmm mm!
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| Ranch isn't shown. It was being shy and didn't want its picture taken. (Okay, I forgot to get it out of the fridge.) |
Buffalo Chicken Crescent Ring
8 oz package cream cheese, softened
½ cup ranch dressing
½ cup Frank's RedHot Original Sauce
½ cup shredded mozzarella cheese
2 cans crescent rolls (I didn't use the kind I took a picture of.)
2 (12.5 oz) cans chicken breast, shredded
Preheat the oven to 375F. Combine all the ingredient, minus the crescent rolls, in a big bowl. Make sure to mix well and that everything is incorporated nicely!
Open the tubes of crescent rolls and separate each into four rectangles. Lay them on a non-stick cookie sheet to form a large circle.
Spoon the chicken mixture onto the crescent rolls near the center of the dough ring.
Fold the top of each crescent rectangle over the chicken filling. Press the dough together to make a seal so the filling doesn't leak out.
Bake in the preheated 375F oven for about 20-22 minutes, or until golden brown and the dough is cooked all the way. (The middle bottom was the last to get done for me... I had to keep it in a little longer for that to finish cooking.) Allow to cool slightly before serving. (I was hungry... I couldn't wait. =P)
Oh yeah... I had a bunch of extra filling. I probably could have stuffed the ring more but instead I just threw it in a casserole dish and heated it up in the oven.
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| The extra filling. |
Enjoy!
