Ingredients
1 can (8 oz) refrigerated crescent roll dough
1 cup cooked shredded chicken
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup buffalo sauce (adjust for spice preference)
1 tbsp ranch dressing or blue cheese dressing
¼ tsp garlic powder
¼ tsp onion powder
8 Majestic Medium Heat Hot Sauce Savory Kosher Dill Spears
1 egg (for egg wash)
1 tbsp butter, melted
½ tsp dried parsley (optional)
Blue cheese or ranch dressing for dipping (optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make Buffalo Chicken Dip: In a mixing bowl, combine cooked shredded chicken, cream cheese, cheddar cheese, buffalo sauce, ranch/blue cheese dressing, garlic powder, and onion powder. Mix well.
- Prepare Crescent Rolls: Unroll the crescent roll dough and separate into 8 triangles.
- Add Pickles & Filling: Place a small spoonful of buffalo chicken dip on the wide end of each crescent roll triangle. Add a pickle spears (we chopped ours in half).
- Roll Them Up: Starting at the wide end, carefully roll each crescent dough piece into a crescent shape, tucking in the filling as needed.
- Egg Wash & Butter Topping: Whisk the egg and brush a light layer over each roll. Brush with melted butter and sprinkle dried parsley for extra flavor.
- Bake: Place on a baking sheet and bake for 12–15 minutes or until golden brown.
- Serve: Let them cool for a few minutes, then serve with extra ranch or blue cheese dressing for dipping. Enjoy your crispy, cheesy, tangy Buffalo Chicken Pickle Crescent Rolls!
Servings: 3
Course: Appetizer Side Dish