Are you ready for some football?
The big game is upon us.
Honestly I couldn't care less about who is playing in the Super Bowl this year, because I am a big fat loser
None of my teams -- the Buccaneers, the Steelers, or the Patriots -- made it to the game, so I'm a little bitter.
However, I can still put on a brave face and fake it.
Because you know what? Football isn't only about the ball. In my opinion it is ALL about the food.
We're talking foods of all kinds. You have to have a nice spread.
I have some delicious recipes on my site that would be perfect for the last big football game of the year.
This year I decided to take the ever-so-popular Buffalo Chicken Wing Dip and make it more fun.
Anything rolled up in a crescent roll is just about perfection in my opinion.
I brought these little bad boys to the playoff game, and two men ate all of them in 0.2 seconds, I kid you not.
Fortunately, I did get a bite and they were deeee-licious! And the dip, I could lick the bowl.
I had a spare second when I wasn't running the kids to baseball or gym, so I cooked the chicken two days in advance to make this scrumptious little appetizer even easier.
Then on game day, all I had to do was mix everything together and throw it in the oven.
Super FAST and SUPER easy.
Take your crescent roll dough and slightly spread it out while pressing with your fingers to close the seams together.
Roll her up.
Spread the chicken wing dip over the crescent dough.
Using dental floss, shimmy the floss under the dough where you want to make the cut. Take the floss ends in each hand and wrap up and around so the floss now crosses and "cuts" the dough. It basically squeezes the dough until it is sliced.
And there you have it! YUM.
Buffalo Chicken Wing Dip Croissant Roll-ups Ingredients
- 1 lb. chicken breast
- 4 oz. cream cheese,softened
- 2 tablespoons blue cheese dressing
- 1/3 cup + 1 tablespoon Buffalo sauce
- 1 8 oz. package crescent rolls
- 2/3 cup blue cheese dressing
- 2 tablespoons Buffalo sauce Instructions
Preheat oven to 375
Boil chicken breast in water for 10 minutes or until juices run clear.
Finely chop chicken.
In a medium saucepan, mix together cream cheese, blue cheese dressing and Buffalo sauce.
Add the chicken and mix until combined.
Remove from heat and allow to cool for about 10 minutes.
Unroll the crescent dough onto a sheet of parchment paper and press the seams together with your fingertips while slightly making the dough a bit bigger.
Spread the chicken dip onto the dough.
Roll the dough into a long roll.
Using dental floss (a knife will squish the dough too much) slice the crescents in equal rounds, about 1/2" to 3/4" thick.
Place on an ungreased cookie sheet and bake for 15-18 minutes or until golden.
Serve with the Buffalo Blue Cheese Dip.
**To cut the crescents, using dental floss, shimmy the floss under the dough where you want to make the cut. Take the floss ends in each hand and wrap up and around so the floss, now cross the floss and "cut" the dough, it basically squeezes the dough until it is sliced.**
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