Wednesday, July 25, 2012

Buffalo Chicken Pillows


oz cream cheese (from two 8-oz packages), softened
tablespoons Louisiana hot sauce or other red pepper sauce
cup crumbled blue cheese (1 1/2 oz)
cup finely chopped celery
cup finely chopped cooked chicken breast
cans (8 oz each) Pillsbury Place ’N Bake refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
cup  Butter, melted
cup Bread Crumbs
  • 1Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
  • 2Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
  • 3In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.