Buffalo Chicken Appetizers

Mini Buffalo Chicken Pastries

a Pillsbury recipe

 

 

Ingredients:

1 tablespoon olive oil (i didn't measure the olive oil)

1 boneless skinless chicken breast (4oz), cut in half crosswise

2 tablespoons buffalo wing sauce (I used a lot more, maybe 4 or 5 tablespoons)

1 tablespoon chopped celery

1 can (8oz) Pillsbury refrigerated crescent dinner rolls

1 tablespoon finely chopped fresh parsley

1/2 cup blue cheese dressing (I used ranch instead of blue cheese)

 

Directions:

 Heat oven to 375. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Cook and stir chicken in oil 3 to 5 minutes or until chicken is no longer pink in the center. Remove from heat; place chicken on cutting board. Using a fork, pull chicken into shreds; return to skillet. Stir in buffalo sauce and celery.

 

Meanwhile on a cutting board, unroll dough and separate into 8 triangles. From center of the longest side to the opposite point, cut each triangle in half, making 16 triangles. Place rounded tablespoon of chicken mixture on center of each triangle. Bring corners of triangle to center over filling, overlapping ends, press gently to seal. Place on ungreased cookie sheets (I put down parchment paper). Brush each lightly with remaining 1 teaspoon oil. Sprinkle with parsley.

 

Bake 10 to 13 minutes or until golden brown. Serve warm with blue cheese dressing for dipping.

Everyone in my family loved these, even Madison who doesn't like anything spicy, and especially Austin who really likes spicy food. I tripled the recipe and had no leftovers.