Buffalo Chicken Crescent Rolls are the perfect mix of spicy, cheesy, and flaky goodness all wrapped up in a golden crescent roll. The tender chicken tossed in zesty buffalo sauce pairs so well with gooey melted cheese, making each bite full of flavor and just the right amount of heat.
I love making these when I want a quick, fun snack or a tasty appetizer for friends. They’re super easy to put together, and I always feel like they bring a little party vibe to the table. Plus, the crescent rolls get beautifully crispy and flaky around the edges, which is my favorite part.
Whenever I serve these, I like to have a side of cool ranch or blue cheese dressing for dipping. It helps balance out the spicy buffalo sauce and makes each bite even more satisfying. These rolls always disappear fast, so I keep the ingredients handy for a last-minute treat everyone will be asking for again and again!
Key Ingredients & Substitutions
Chicken: Cooked and shredded chicken breast is best for a tender, juicy bite. Rotisserie chicken works great for convenience. If you want a lighter option, turkey breast can also be used.
Buffalo Wing Sauce: This adds the classic spicy kick. I use Frank’s RedHot, but any buffalo sauce works. For less heat, tone it down with a bit of honey or use a milder hot sauce.
Cream Cheese: It makes the filling creamy and rich. Softened cream cheese blends best. If unavailable, Greek yogurt can be a tangy lower-fat substitute but won’t be quite as creamy.
Cheese: Cheddar and mozzarella add sharpness and gooey texture. You can swap cheddar for Monterey Jack or pepper jack if you want more flavor. Feel free to add extra cheese if you love gooey bites.
Crescent Roll Dough: Refrigerated dough is the time-saver here, creating a flaky, buttery crust. Puff pastry can be used instead for a flakier texture, but it’s more delicate to roll with.
How Do You Roll Crescent Rolls Without Spilling the Filling?
Keeping the buffalo chicken filling inside while rolling can be tricky. Here’s how I do it successfully:
- Spoon the filling near the wide end of each triangle, leaving some space near edges to avoid spillage.
- Roll gently but firmly toward the point, folding the sides over slightly as you roll to help trap the filling inside.
- Don’t overfill—it’s better to use a little less filling to keep the rolls intact during baking.
- Place rolls seam side down on the baking sheet to help seal them and prevent unrolling.
- If needed, pinch the dough edges to seal them further.
Following these tips helps keep your rolls tidy and packed with that spicy, cheesy filling inside every bite.
Equipment You’ll Need
- Baking sheet – I use a rimmed baking sheet to fit all the rolls without crowding, ensuring they bake evenly and get crispy.
- Parchment paper or non-stick baking mat – helps prevent sticking and makes cleanup easier.
- Mixing bowls – for stirring the buffalo chicken mixture and combining ingredients easily.
- Measuring spoons and cups – for accuracy, especially with sauces and cheeses.
- Spatula or spoon – to scoop the filling onto the crescent rolls neatly.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded turkey or even pulled pork for a different smoky flavor.
- Add chopped cooked bacon or crumbled blue cheese to boost richness and texture.
- Mix in sautéed vegetables like bell peppers or onions for extra crunch and flavor.
- Use a different cheese such as pepper jack for extra heat or Swiss for a milder taste.
Buffalo Chicken Crescent Rolls
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
For the Rolls:
- 1 package (8 oz) refrigerated crescent roll dough (usually 8 rolls)
- 1 tablespoon grated Parmesan cheese (optional, for topping)
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh chives or green onions (for garnish)
- Ranch or blue cheese dressing (for serving, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 12-15 minutes for baking. So, in just around 25 minutes total, you’ll have delicious, spicy crescent rolls ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to keep the rolls from sticking.
2. Mix the Filling:
In a large bowl, combine shredded chicken and buffalo wing sauce. Mix well until the chicken is evenly coated. Then, add softened cream cheese, cheddar, and mozzarella cheese. Stir everything together until creamy and fully combined.
3. Fill and Roll the Crescent Dough:
Unroll the crescent dough and separate it into triangles. Place about 2 tablespoons of the buffalo chicken filling on the wide end of each triangle. Carefully roll each triangle from the wide end to the point, enclosing the filling as best you can.
4. Bake the Rolls:
Place the rolled crescents on your prepared baking sheet, leaving a little space between each. For extra flavor, you can brush the tops with melted butter, then sprinkle garlic powder and Parmesan cheese. Bake in the oven for 12-15 minutes, or until the rolls turn golden brown and are cooked through.
5. Serve and Garnish:
Once baked, let the rolls cool for a few minutes. Sprinkle them with chopped fresh chives or green onions for a fresh touch. Serve warm with ranch or blue cheese dressing on the side for dipping if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. You can thaw it overnight in the fridge or use the defrost function on your microwave. Dry off any excess moisture to keep the filling from getting watery.
Can I Make These Buffalo Chicken Crescent Rolls Ahead of Time?
Absolutely! Prepare and stuff the rolls, then cover and refrigerate them for up to 24 hours before baking. When ready, just pop them into the oven and bake as directed, adding a few extra minutes if they’re chilled.
What’s the Best Way to Store Leftovers?
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 8-10 minutes to keep the crust crisp, or microwave briefly if you’re in a hurry.
Can I Substitute the Crescent Roll Dough?
You can use puff pastry if you prefer a flakier texture, but handle it gently as it’s more delicate. Regular biscuit dough isn’t recommended as it won’t roll up the filling properly or get as flaky.