God bless Pinterest. Over the weekend our neighbors put together a progressive dinner with “potluck style” apps. Since the apps were subbing for dinner, I wanted to make something that had a little heft to it but I don’t really make apps that often and didn’t have a go-to recipe in mind. I had recently run across this recipe for Buffalo Chicken Poppers from Iowa Girl Eats on Pinterest and thought it could be the perfect solution.
I used all the same ingredients as the original recipe but slightly tweaked the quantities and execution. Instead of cooking and cutting a chicken breast, I shredded up store-bought rotisserie chicken and mixed all of the filling elements together to cut down on prep time. I would do it that way again since it was not only easy and fast, but also made the filling extra creamy. The poppers were a gone in a flash and will definitely be made again!
Buffalo Chicken Poppers
makes 32 poppers
2 pkgs crescent rolls
3 1/2 C shredded rotisserie chicken or chicken breasts
1 8 oz pkg reduced fat cream cheese, softened
4 tsp ranch dressing mix powder
6 Tbsp Franks Red Hot buffalo wing sauce
Preheat oven to 375 and line two baking sheets with parchment paper.
In a large bowl, combine cream cheese and ranch dressing powder until well mixed. Mix in wing sauce. Remove meat from rotisserie, leaving skin and carcass behind. Shred chicken using two forks and transfer chicken to the bowl with the filling. Use a wooden spoon to mix chicken into filling so that it is evenly coated and mixture is creamy.
Roll out crescent rolls on the parchment paper. Slice the pre-sliced triangles in half so that you end up with 16 triangles on each baking sheet. With each triangle, use your fingers to gently spread the dough out a bit so that you have room for more filling. You may need to work in groups of 3-4 triangles. Scoop about 2 teaspoons of filling into the center of each triangle. Fold the corners of the triangle up to meet in the center and gently pinch together the seams between the points.
Once all poppers are formed, bake for 12-15 minutes or until golden brown. Serve with Avocado Blue Cheese Dip if desired.
Avocado Blue Cheese Dip
1 ripe avocado
1/2 C blue cheese dressing
Peel avocado and cut into small chunks in a small bowl. Add dressing. Use a hand mixer to cream together until avocado is mostly smooth. If you don’t have a hand mixer, simply mash well, however your dip will be a bit more chunky.
3 responses to “Buffalo Chicken Poppers with Avocado Blue Cheese Dip”
mmmm these look SO tasty! i love blue cheese + buffalo! pinning now 🙂 xoxo jillian:: cornflake dreams
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