Delicious Buffalo Chicken and Pepper Jack Cheese fill this taco ring with a little spice and so much flavor!
It’s a VERY exciting day on the blog! I’m sharing the first “Buffalo Style” recipe since my cookbook was released in October.
Yes, after spending two months straight making (and eating) virtually nothing but recipes with Buffalo Sauce in them, I decided to take a brief hiatus from dishes containing my favorite sauce.
But don’t you worry, it’s back and in a BIG way! You didn’t think I would bring my favorite sauce back with just any ol’ recipe did you? Of course not! I’m bringing it back with a delicious twist on a classic recipe!
- 3 cups chicken breast (cooked & shredded)
- ½ cup buffalo sauce
- ½ cup carrots (shredded)
- ¼ cup green onions (diced)
- 1 cup pepper jack cheese (shredded)
- 3 cans (4 count) crescent rolls
Pre-heat the oven to 375°.
Combine the chicken and buffalo sauce in a large bowl, add the carrots and green onions.
Mix together then add the pepper jack cheese.
Form a ring with the crescent rolls by placing a small glass on the center of a baking stone then staggering the crescent rolls around the glass.
Add the buffalo chicken mixture to the middle of the crescent roll ring around the glass.
Remove the glass from the middle and roll the dough up and over the buffalo chicken.
Place the roll in the oven for 20-25 minutes.
Remove from the oven and serve with blue cheese or ranch dressing for dipping.
It’s just as good as you can imagine… I mean, Buffalo Chicken wrapped in flakey, buttery crescent rolls, what’s not to love?
Speaking of love, don’t you just love the printable ZipList recipe boxes at the bottom of each recipe on the blog? They make it so convenient to save and print each recipe.