This one is always a big hit when I make it here for football games or take to parties. My only problem with it is it's a little time consuming and it doesn't make a ton.
2 cans Pillsbury refrigerated crescent rolls
1 13oz can of chicken breast
2 tablespoons of red hot pepper sauce
1 block of cream cheese, softened
1 packet Hidden Valley ranch powder
1/2 Cup shredded cheese
Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough and separate each can into 4 rectangles. Firmly press together perforations to seal.
Heat chicken in small skillet over low heat. Stir in Red Hot sauce and let it cook in, stirring occasionally. Mix softened cream cheese with powdered ranch until blended.
Spread a spoonful of cream cheese mixture on each rectangle. Sprinkle evenly with chicken and cheese. Starting on one short side, roll up each rectangle and press edges to seal.
Refrigerate for approximately 30 minutes to chill, if you have time. This will help them keep their shape better when you cut them. Cut each roll into 6 slices and place on cookie sheet.
Bake 13-17 minutes or until edges are golden brown. Serve warm.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment