Buffalo chicken dip is the quintessential appetizer snack for holidays, game days, birthdays or your average weekday. And I’ve been on a crescent roll pinwheels kick so I figure let’s do that but with puff pastry.

The amount of franks red hot you add to make your buffalo chicken dip is optional. We add a lot because my husband loves it! But also remember it isn’t as concentrated when in puff pastry because you get the relief of the puff pastry itself.

I use rotisserie chicken because we have it a lot and it’s a good quick leftover vibe. You can use drained canned chicken or your own chicken or plant based chicken or whatever chicken your heart desires. You know, even chopped up chicken nuggets would slay to be honest.

Ingredients:

• 8oz block cream cheese, softened
• 2 cups shredded or chopped cooked chicken
• 2 cups shredded cheese (I used mozzarella and triple cheddar but you can use whatever cheese you have on hand)
• 2 tbsp dried ranch seasoning mix
• 4 tbsp franks red hot original sauce
• Puff Pastry (I used Pepperidge farm), thawed in the fridge

Directions:

1. Preheat oven to 375°
2. Mix together all ingredients except puff pastry
3. Spread mixture onto both puff pastry sheets, roll up and use water on the edge of the puff pastry sheet as you adhere it at the end of your roll so that it sticks
4. Cut each roll into 8 pieces for a total of 16 and bake on a parchment lined baking sheet for 25-30 minutes or until done
5. Enjoy!

I love them in ranch but you can do blue cheese or just eat them on their own!

Ok love you bye