I was just playing around and came up with these because I was craving some buffalo chicken but wanted to do something different.
Ingredients:
Pillsbury crescent rolls (low fat)
Cooked and shredded chicken (a couple of breasts would suffice) or use a pack of the Morning Star fake chicken strips cut into small pieces
Blue cheese crumbles (low fat)
Buffalo hot sauce
Blue cheese dressing for dipping if you'd like.
Directions:
1. After the chicken is cooked and shredded, put it back in the pan and saturate it with the buffalo sauce. Cook for 2-4 minutes or so until the sauce has partially absorbed into the chicken.
2. Take the pan off the heat and put it aside for now. Spray a cookie sheet with non-stick spray.
3. Unroll the crescent rolls. One at a time, stretch out the cresecent roll then add a big spoonful of the chicken mixture to the wident part of the crescent roll then a small spoonful (about a teaspoon) of blue cheese crumbles to the top of that. Roll from the wide end to the small end then fold the sides over and put on a pan with the end of the roll (the flap) facing downwards.
4. Bake at 375 for about 16-18 minutes until the tops are golden brown.
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