Have you seen the chicken rolls recipe I posted a while back? The recipe was a gift from my new mother in law that I modified to fit our family’s tastes a little better. Now I’ve taken it just a step farther and used it as a platform for building a new recipe for my husband.
Making Our Chicken Rolls Spicy
We keep an abundance of buffalo sauce in our house. Wraps, salads, pizzas. . . I find so many uses for it. With the last of our chicken from Zaycon, we decided to combine my husband’s favorite sauce with his mother’s recipe. It turned out fantastically. It’s not something we can share with the kids and admittedly, the barbecue version of it I tried to design for them didn’t meet my expectations. For now, I’ll continue making the lemon-pepper variety for them and this new spicy version for us.
Buffalo Blue Cheese Chicken Rolls
Chicken and blue cheese crumbles in a creamy buffalo based sauce, all wrapped inside a crescent roll crust.
Cook your chicken breast thoroughly. Cut into half inch cubes or shred. Set aside.
Preheat the oven according to your dough instructions (typically 375 degrees). In a mixing bowl, combine the softened cream cheese and buffalo sauce until well blended. Fold in the chicken breast and blue cheese crumbles until it's well coated and combined.
Unroll your crescent roll dough and separate the triangles. Spoon the filling into the large end of each crescent roll so it's evenly distributed between the eight rolls.
Note: (Sometimes at this step I find I have a little extra. If that's the case, I put it aside and freeze it for a lunch later in the week with a simple yeasty dough formed into a pocket.)
Roll up each crescent and make sure to pull the sides down and pinch them to the base of the dough to close them. Otherwise your filling will escape in the oven.
Bake on a cookie sheet until the tops are golden brown, usually around 11 minutes depending on your dough and oven. Serve and enjoy.
Side Dish Ideas: We like these with Parmesan scalloped potatoes, seasoned green beans, or side salads.