Buffalo Chicken Bites

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     It’s football season again and who doesn’t like having snacks while watching the games? While I’m a huge Steelers fan my husband likes the Ravens. It makes for some interesting games and a great rivalry. No matter who we like, we love snacks while watching football. One of our favorites is buffalo chicken dip.

     This week I didn’t remember to buy cream cheese at the market so I had to look for an alternative. While glancing through my many recipes, I came across a recipe for buffalo chicken bites. I had all the ingredients except for celery so I decided to make them.

     The result is a spicy chicken snack wrapped in a buttery pastry. They are tiny bites that would be great to use as an appetizer, or you can have them as part of your lunch as we did this Sunday. It is the perfect football snack. I believe the celery in the bites would only make them better and plan to put it in the next time.
Buffalo Chicken Bites (Original recipe by Pillsbury )

1 T. olive oil
1 boneless chicken breast, cut into 4 strips
Salt and pepper
2 cloves garlic, minced
3 T. Frank’s Red Hot
2 T. chopped celery
1 can (8 oz) Pillsbury reduced fat crescent rolls
1 T. parsley
½ c. blue cheese or ranch dressing (I use ranch, my husband likes blue cheese)

1. Preheat the oven to 375 degrees.

2. In a small skillet heat 2 teaspoons of olive oil over medium heat. Season the chicken strips with salt and pepper. Add the chicken strips and cook for 5-7 minutes or until there is no more pink. Remove chicken from pan and place on a cutting board.

3. Using two forks shred the chicken. Put it back into the skillet along with the garlic, Red Hot, and celery.

4. Meanwhile, unroll the crescent rolls on a cookie sheet. Divide into 8 triangles. Cut each triangle in half from the point to the middle of the longest side, making 16 triangles. Place 1 T. of chicken mixture on the center of each triangle. Bring the three corners to the center over the chicken filling and pinch together. Brush each chicken bite with the remaining 1 teaspoon of oil. Sprinkle with parsley.

5. Bake 13-15 minutes or until golden brown. Serve with ranch or blue cheese for dipping.

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