Buffalo Chicken Crescent Rolls are a fun and tasty treat that combines spicy buffalo chicken with soft, buttery crescent roll dough. Each bite gives you that perfect mix of heat, creaminess from the cheese, and a satisfying flaky crust that everyone seems to love. They’re like little pockets of flavor that are great for a snack or game day.
I love making these when I want something quick but packed with bold flavor. A helpful tip is to make sure the chicken is nice and seasoned before rolling it up, so you get that buffalo kick in every bite. I also like to add a little blue cheese or ranch dip on the side because it balances the spice so well and makes the rolls even more delicious.
These crescent rolls are great to share with friends or family because they’re easy to grab and eat without any mess. I usually serve them with some crunchy celery sticks to complete the classic buffalo combo. It’s one of those recipes that always brings smiles and gets everyone coming back for more!
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives a nice, lean protein base. Leftover roast chicken works great too, or try rotisserie chicken for convenience.
Buffalo Wing Sauce: Frank’s RedHot is classic for this recipe. If you prefer less heat, mix hot sauce with a bit of melted butter to mellow it out.
Cream Cheese: This makes the filling creamy and smooth. You can swap it for Greek yogurt or a dairy-free cream cheese if needed.
Cheese: Cheddar is sharp and melty, perfect here. Mozzarella is a good milder choice. You could also try pepper jack for extra spice.
Crescent Roll Dough: Store-bought refrigerated dough saves time and bakes up flaky. If you want, puff pastry is a good alternative for a lighter crust.
How Can I Roll These Without the Filling Leaking Out?
Keeping the filling inside while baking can be tricky, but here are some tips:
- Don’t overfill – use about 2 tablespoons of filling per crescent.
- Start rolling at the wide end and tuck the filling in firmly as you roll.
- Seal the edges well by pressing them together; if needed, pinch the dough to close gaps.
- Place rolls seam side down on the baking sheet to help them stay closed.
- If you want extra security, brush a little beaten egg along the edges before rolling to “glue” them shut.
Following these steps helps the rolls bake nicely without filling spilling out, resulting in neat, tasty bites every time!
Equipment You’ll Need
- Baking sheet – I recommend it because it’s sturdy and gives the rolls enough space to crisp up evenly.
- Mixing bowl – makes combining the buffalo sauce, chicken, and cream cheese quick and easy.
- Measuring spoons and cups – for accurate portioning of ingredients, especially the buffalo sauce and cheese.
- Sharp knife or kitchen scissors – handy for cutting open the crescent roll dough and sealing the edges.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Use cooked shredded turkey instead of chicken for a different take, especially after holidays.
- Add crumbled blue cheese or shredded mozzarella—these cheeses melt well and add extra flavor.
- Mix in cooked bacon bits for a smoky, crunchy twist.
- Sprinkle chopped green onions or cilantro on top after baking for fresh, vibrant flavor.
Buffalo Chicken Crescent Rolls
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or mozzarella)
- 1 package (8 oz) refrigerated crescent roll dough (usually contains 8 rolls)
- Optional: Chopped fresh parsley or chives for garnish
- Optional: Ranch or blue cheese dressing for dipping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12-15 minutes to bake. Including cooling time, you’ll be enjoying these tasty rolls in under 30 minutes total!
Step-by-Step Instructions:
1. Prep the Oven and Baking Sheet:
Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it so the rolls don’t stick.
2. Make the Buffalo Chicken Filling:
In a medium bowl, mix together the shredded chicken, buffalo wing sauce, and softened cream cheese. Stir it well until everything is combined and the mixture is creamy.
3. Prepare the Crescent Rolls:
Unroll the crescent roll dough and separate it into 8 triangles, which will be the individual rolls.
4. Fill and Roll:
Place about 2-3 tablespoons of the buffalo chicken filling on the wide end of each triangle. Sprinkle some shredded cheddar cheese on top of the filling. Carefully roll up each crescent starting from the wide end, making sure to enclose the filling well. Place each roll seam side down on your prepared baking sheet.
5. Bake and Serve:
Bake the rolls in your preheated oven for 12-15 minutes, until they turn golden brown and are cooked through. Once out of the oven, allow them to cool for a few minutes. Garnish with fresh parsley or chives if you like, and serve warm with ranch or blue cheese dressing for dipping.
Enjoy your spicy, cheesy, and flaky buffalo chicken crescent rolls perfect for any snack or party!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before shredding or chopping. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Make Buffalo Chicken Crescent Rolls Ahead of Time?
Absolutely! Prepare the rolls up to the baking step, then cover and refrigerate them for up to 24 hours. When ready, bake as usual—add a couple extra minutes if baking from cold.
How Should I Store Leftover Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to keep them crispy.
Can I Use Different Cheeses or Sauces?
Definitely! Feel free to swap cheddar for mozzarella, pepper jack, or even a mix. You can also experiment with different wing sauces, like honey BBQ for a milder flavor.
