Buffalo Chicken Croissants
Buffalo Chicken Croissants
Ingredients
For the Croissants
- 1 can refrigerated crescent roll dough
- 1 1/2 cups shredded cooked chicken
- 4 slices pepper jack cheese, cut in half lengthwise
- 1/4 cup buffalo sauce, plus more for drizzling
- 1 egg, beaten, for egg wash (or 2 tablespoons melted butter)
For Garnish and Serving
- 1/4 cup ranch dressing
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Unroll the crescent roll dough and separate it into 8 individual triangles. Lay them flat on the prepared baking sheet.
⏱️ 2 min
- 3
Place one half-slice of pepper jack cheese on the wider end of each crescent roll triangle.
⏱️ 2 min
- 4
In a small bowl, combine the shredded chicken with 1/4 cup of buffalo sauce. Spoon an equal portion of the buffalo chicken mixture on top of the cheese on each crescent roll triangle.
⏱️ 5 min
- 5
Starting from the wide end, carefully roll up each crescent dough triangle towards the pointed end, forming the classic crescent shape. Ensure the filling is enclosed.
⏱️ 4 min
- 6
Brush the tops of the rolled croissants with the beaten egg wash (or melted butter).
⏱️ 1 min
- 7
Bake for 12-15 minutes, or until the croissants are golden brown and puffed.
⏱️ 15 min•🌡️ 375
- 8
Remove the croissants from the oven. Drizzle additional buffalo sauce generously over the hot croissants, followed by a drizzle of ranch dressing.
⏱️ 1 min
- 9
Garnish with fresh chopped parsley. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Croissants
For the Croissants
- 1 can refrigerated crescent roll dough
- 1 1/2 cups shredded cooked chicken
- 4 slices pepper jack cheese, cut in half lengthwise
- 1/4 cup buffalo sauce, plus more for drizzling
- 1 egg, beaten, for egg wash (or 2 tablespoons melted butter)
For Garnish and Serving
- 1/4 cup ranch dressing
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Unroll the crescent roll dough and separate it into 8 individual triangles. Lay them flat on the prepared baking sheet.
⏱️ 2 min - 3
Place one half-slice of pepper jack cheese on the wider end of each crescent roll triangle.
⏱️ 2 min - 4
In a small bowl, combine the shredded chicken with 1/4 cup of buffalo sauce. Spoon an equal portion of the buffalo chicken mixture on top of the cheese on each crescent roll triangle.
⏱️ 5 min - 5
Starting from the wide end, carefully roll up each crescent dough triangle towards the pointed end, forming the classic crescent shape. Ensure the filling is enclosed.
⏱️ 4 min - 6
Brush the tops of the rolled croissants with the beaten egg wash (or melted butter).
⏱️ 1 min - 7
Bake for 12-15 minutes, or until the croissants are golden brown and puffed.
⏱️ 15 min•🌡️ 375 - 8
Remove the croissants from the oven. Drizzle additional buffalo sauce generously over the hot croissants, followed by a drizzle of ranch dressing.
⏱️ 1 min - 9
Garnish with fresh chopped parsley. Serve immediately.