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Buffalo Chicken Stuffed Cresent Roll Recipe

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This recipe for Buffalo Chicken Stuffed Cresent Roll, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Kibodeaux


4 oz cream cheese (half of 8-oz package), softened
1/4 cup hot sauce or red pepper sauce
2 1/2 cups chopped cooked chicken (1/2-inch pieces)
1 cup shredded Monterey Jack cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup crumbled blue cheese

Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce
until smooth. Mix in chicken and shredded cheese just until combined.
Unroll both cans of dough; separate into 8 triangles. On ungreased
large cookie sheet, arrange triangles in ring so short sides of
triangles form a 5-inch circle in center. (Dough will overlap; half
of each triangle will hang over edges of cookie sheet. Dough ring should
look like a sun.)Spoon cream cheese mixture on the half of each triangle
closest to center of ring. Top with blue cheese crumbles. Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).Gently separate dough
perforations on top until filling peeks through. Bake 20 to 25 minutes or
until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes
before cutting into serving slices.




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