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Buffalo Chicken Crescent Puffs

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  • Prep 25 min
  • Total 1 hr 10 min
  • Servings 32
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A spicy chicken and cheese filling mixture is baked into flaky Pillsbury* Crescents in this easy appetizer that will disappear fast!
Created Aug 24, 2010
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  • 375 g cream cheese (from two 250 g pkgs), softened
  • 2 tbsp (25 mL) Louisiana hot sauce or other red pepper sauce
  • 1/3 cup (75 mL) crumbled blue cheese
  • 1/4 cup (50 mL) finely chopped celery
  • 1 cup (250 mL) finely chopped cooked chicken breast
  • 2 cans PiIllsbury* Crescents
  • 1/3 cup (75 mL) butter, melted
  • 1 cup (250 mL) plain panko-style bread crumbs


  • 1
    Line baking sheet with sides with waxed paper or parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on baking sheet. Refrigerate 20 minutes.
  • 2
    Meanwhile, heat oven to 350ºF. Remove crescents from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
  • 3
    In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased baking sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

Nutrition Information

No nutrition information available for this recipe
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