Description
These Buffalo Chicken Crescent Rolls combine crispy chicken fingers coated in tangy buffalo wing sauce with creamy provolone cheese, all wrapped in flaky crescent roll dough and baked to golden perfection. Perfect as a flavorful appetizer or a quick weeknight dinner, these rolls offer a delightful mix of spicy, cheesy, and savory tastes with a satisfying crunch.
Ingredients
Scale
Chicken and Sauce
- 8 breaded chicken fingers (frozen Tyson crispy chicken strips recommended)
- ¾ cup buffalo wing sauce
- ¼ cup bottled ranch dressing (plus additional for dipping)
Cheese
- 4 slices provolone cheese, cut in half
Dough
- 1 (8-oz) can refrigerated crescent rolls
Instructions
- Preheat Oven: Set your oven to 375ºF (190ºC) to prepare for baking the crescent rolls.
- Prepare Crescent Dough: Separate the refrigerated crescent roll dough into 8 individual triangles on a clean surface.
- Mix Sauces: In a small bowl, combine the buffalo wing sauce and ¼ cup ranch dressing, stirring until well blended. This mixture will be used to coat the chicken fingers, adding flavor and moisture.
- Assemble Rolls: Place one half slice of provolone cheese onto the wider end of each crescent triangle. Next, dunk one chicken finger into the buffalo-wing-ranch sauce mixture, ensuring it is fully coated, then place it atop the cheese.
- Roll and Place: Carefully roll up each crescent triangle starting from the wide end, enclosing the chicken finger and cheese inside. Place each rolled crescent on a baking sheet lined with parchment paper, spaced slightly apart.
- Bake: Bake the rolls in the preheated oven for 18-20 minutes until they turn golden brown and the dough is cooked through.
- Serve: Remove the rolls from the oven and let them cool slightly. Serve warm with additional ranch dressing on the side for dipping.
Notes
- Using frozen breaded chicken strips saves time and ensures a crispy texture.
- For extra spice, add a drizzle of hot sauce to the buffalo wing mixture.
- Make sure to fully enclose the chicken in the crescent dough to prevent leakage.
- Parchment paper helps prevent sticking and eases cleanup.
- These rolls are best served fresh but can be reheated in the oven for a few minutes.
