Buffalo Chicken Ring
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This tasty Buffalo Chicken Ring is guaranteed to become a new family favorite! Saucy buffalo chicken and cheesy goodness, wrapped up in buttery crescent rolls, what’s not to love? Oh, and did I mention that it’s also easy to make? A win-win for a simple weeknight meal!
As the queen of buffalo sauce, I feel it’s my great honor and privilege to present buffalo chicken to you in every way possible! Tossed with penne pasta, made into the best chili ever and of course wrapped up in flaky, buttery crescent roll dough!
This Buffalo Chicken Ring is so easy to make for weeknight meals. Simply toss cooked, shredded chicken with buffalo sauce, shredded carrots and pepper jack cheese, then wrap it up in crescent roll dough. After a quick bake in the oven, dinner is on the table!
I love to make this recipe during the week, but it’s also perfect for game day. Hosting a crowd of friends on Sunday during football season? Toss two of these buffalo chicken rings together and your party guests will be raving about them!
Ingredients
Here I explain the best ingredients for this buffalo chicken ring recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Cooked, shredded chicken – this can be pulled from a rotisserie chicken purchased at the grocery store. Or you can use this Instant Pot shredded chicken recipe, or this slow cooker shredded chicken recipe. Both are super easy and you can make the chicken up to 2 days in advance of preparing this buffalo chicken crescent ring.
- Buffalo sauce – I like to use Frank’s Red Hot buffalo sauce, but feel free to use your favorite brand. If you don’t like buffalo sauce, you can also mix things up and use your favorite hot sauce. Or for something not so spicy, you could use BBQ sauce.
- Carrots – purchase a bag of shredded carrots at the grocery store, or peel and shred whole carrots at home.
- Green onions
- Pepper jack cheese – I love the spice this cheese adds to the dish, but you could also use cheddar cheese, mozzarella or monterey jack cheese instead.
- Crescent roll dough – you will need two packages of rolls, 8 count each, to make this recipe.
If you’d like to add more vegetables to the crescent ring, feel free to add in ½ cup diced celery, ½ cup diced red bell peppers, or a cup of chopped spinach leaves.
Instructions
I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions and a step-by-step video, scroll to the recipe card at the bottom of this post.
- Combine the filling ingredients. In a large bowl, toss shredded, cooked chicken with buffalo sauce. Add carrots, green onions and shredded pepper jack cheese. Mix everything together.
- Line up the dough. To make it easy to assemble, start by placing a water glass in the middle of a baking stone, pizza pan, or large baking sheet. Unroll the crescent dough and separate into 16 triangles. Arrange the unrolled crescent rolls around the glass with the wide ends of dough overlapping in the center up against the glass.
- Fill with buffalo chicken. Spoon the buffalo chicken mixture onto the large overlapping ends of the crescent roll dough. Slowly remove the water glass from the middle, so that all of the buffalo chicken mixture stays on the crescent rolls and does not fall into the opening in the center.
- Wrap up the ring. Fold the crescent roll dough up and over the buffalo chicken filling and tuck the dough under the chicken in the middle.
- Bake it. Place the buffalo chicken ring in a 375 degree Fahrenheit preheated oven and bake for 15 -20 minutes, or until the crescent rolls are golden brown
- Serve it. Remove the chicken ring from the oven and slice it like you would a pie. Use a pie server or spatula to serve the pieces. Feel free to sprinkle more diced green onions on top as a garnish. Serve with ranch or blue cheese dressing, or additional buffalo sauce, for dipping.
Storage and reheating
Store leftover buffalo chicken ring in an airtight container in the fridge for up to 5 days. It makes delicious leftovers for dinner the next night!
I recommend reheating the buffalo chicken ring in the oven, if possible, to keep the crescent rolls from getting soggy. To reheat, place slices of the crescent ring on a baking sheet and into a 400°F oven for 10 minutes.
You can also reheat the chicken ring in an air fryer. Place 2-4 slices in an air fryer (how big your air fryer is will determine on how many will fit at one time) and air fry at 400°F for 4-6 minutes.
Recipe tips
- The buffalo chicken filling can be made up to 2 days in advance. I do not recommend assembling the crescent ring until you’re ready to bake and serve the dish. Otherwise, the taste and texture of the crescent rolls will be compromised.
- This recipe will serve 16 small slices. Depending on how hungry everyone is, this will feed between 6-8 people, or 16 people can each get small slices at a party.
- You can also make this recipe with ground chicken or turkey, instead of shredded chicken. You will simply want to cook the ground meat on the stove in a skillet for 6-8 minutes, or until cooked through, before combining it with the buffalo sauce, carrots, green onions and cheese.
More crescent roll recipes
For more easy recipes made with a can of crescent roll dough, check out these fan favorites!
Buffalo Chicken Crescent Ring
Video
Ingredients
- 3 cups cooked, shredded chicken, see notes below
- ½ cup buffalo sauce
- ½ cup carrots, shredded
- ¼ cup green onions, diced
- 1 cup pepper jack cheese, shredded
- 16 ounces crescent roll dough, two 8 count cans
Serving Options
- ½ cup ranch dressing
- ½ cup blue cheese dressing
- ½ cup buffalo sauce
Instructions
- Pre-heat the oven to 375°F.
- Combine the cooked, shredded chicken and buffalo sauce in a large bowl. Add the carrots, green onions and pepper jack cheese. Stir to combine and set aside.
- To form the crescent ring, place a small water glass in the middle of a baking sheet.
- Unroll the crescent dough and separate into 16 triangles.
- Arrange the unrolled crescent rolls around the glass with the large flat ends of the crescent rolls overlapping in the center up against the glass.
- Spoon the buffalo chicken mixture onto the large overlapping ends of the crescent roll dough.
- Slowly remove the water glass from the middle, so that all of the buffalo chicken mixture stays on the crescent rolls and does not fall into the opening in the center.
- Wrap the crescent roll dough up and over the buffalo chicken filling and tuck the dough under the chicken in the middle.
- Place the chicken ring in the oven for 15-20 minutes, or until the crescent rolls are golden brown.
- Remove from the oven and serve with blue cheese, ranch dressing or additional buffalo sauce on the side for dipping.
Notes
- For the cooked chicken, this can be pulled from a rotisserie chicken, or you can use this Instant Pot shredded chicken recipe, or this slow cooker shredded chicken recipe.
- The buffalo chicken filling can be made up to 2 days in advance.
- Leftover buffalo chicken ring will stay good in the refrigerator for up to 5 days.
- I recommend reheating the buffalo chicken ring in the oven, if possible, to keep the crescent rolls from getting soggy. To reheat, place slices of the crescent ring on a baking sheet and into a 400°F oven for 10 minutes.
Nutrition Facts
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10 Comments on “Buffalo Chicken Ring”
Hello,
If I do not have a baking stone, will a regular cookie sheet make it just as well??
Thank you!
Bree
Yes, of course! I just prefer a baking stone as I feel that it cooks more evenly, but a cookie sheet will work as well! Enjoy 🙂