Loading...

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the crescent roll dough and separate it into 8 individual triangles. Lay them flat on the prepared baking sheet.

Place one half-slice of pepper jack cheese on the wider end of each crescent roll triangle.

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.

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.

Brush the tops of the rolled croissants with the beaten egg wash (or melted butter).

Bake for 12-15 minutes, or until the croissants are golden brown and puffed.

Remove the croissants from the oven. Drizzle additional buffalo sauce generously over the hot croissants, followed by a drizzle of ranch dressing.

Garnish with fresh chopped parsley. Serve immediately.


Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the crescent roll dough and separate it into 8 individual triangles. Lay them flat on the prepared baking sheet.

Place one half-slice of pepper jack cheese on the wider end of each crescent roll triangle.

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.

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.

Brush the tops of the rolled croissants with the beaten egg wash (or melted butter).

Bake for 12-15 minutes, or until the croissants are golden brown and puffed.

Remove the croissants from the oven. Drizzle additional buffalo sauce generously over the hot croissants, followed by a drizzle of ranch dressing.

Garnish with fresh chopped parsley. Serve immediately.
