Buffalo Chicken Crescent Ring

Creamy, cheesy and loaded with chicken and buffalo sauce for the ultimate game day dip!

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Crescent Ring

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 214kcal

In a medium-large oven safe bowl, break up the drained chicken meat.
2 12.5 oz cans Swanson's White Premium Chunk Chicken Breast in Water, drained
In a small bowl, whip the softened cream cheese with the hand mixer until smooth, then add it to the chicken and mix by hand until combined.
8 oz. cream cheese
Then, stir in the blue cheese dressing, hot sauce, and shredded Monterrey jack or Colby jack cheese.
½ cup blue cheese dressing, ½ cup buffalo wing sauce, ½ cup shredded Monterrey jack or Colby jack cheese
Top with the shredded mozzarella cheese. Cover with aluminum foil and store in the fridge until ready to serve.
½ cup shredded mozzarella cheese

Open and unroll your crescent roll dough. Then separate the dough into 16 triangles. The dough is perforated so it should be easy to separate but if not you can use a knife along the perforated lines.
2 tubes refrigerated crescent roll dough
Arrange your triangles into a “sun” shape onto an ungreased, unlined cookie sheet. Leave a 5 inch open space in the middle. Your triangles will need to overlap, and will probably hang off of the cookie sheet at first. That is OK!
Spoon your dip around the dough ring, near the middle. Leave the triangle tips free of filling.
Once you’ve formed a circle of dip inside your dough ring, gently bring each point up and over the filling and tuck under the middle. Continue around your ring until all of the triangles have been folded toward the center. You will still see your dip mixture peeking out.
Bake for 20 - 25 minutes at 375. Baking time may vary slightly. Make sure the dough is nice and golden brown and baked through.
Cool for a 10 minutes before slicing and serving.