Buffalo Chicken Roll-Ups

Football season is back and that means my man is one happy guy. And believe it or not, but this self-proclaimed girly girl has become quite the football fanatic. Not only are our days filled with all the commentary [love me some Mike&Mike], fantasy stats, and picks for the week. But we now have football dinner’s to look forward to on Sundays. Last season I spoke of how on Sundays, we have our “football dinners” which basically means our dinner must be finger food. It’s kinda my little challenge I give to myself each week. I must use what I have in the fridge & it must be fork optional. I mean finger-foods are a must while one cheers on / shouts profanities at one’s beloved teams, right? [Redskins & fantasy teams alike]

These roll ups were so yummy and super easy to put together. Sundays are fundays for a reason, and the reason does not include a lot of time and effort on… well anything. Just keep it real, you could put buffalo sauce on a shoelace and I’d be on board. [shoulder shrug]



Buffalo Chicken Roll-Ups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


2 cups shredded [cooked] chicken [I used rotisserie chicken]
1/2 cup cream cheese [light]
2 tbsp buffalo wing sauce
salt & pepper
1 egg
1 tbsp cold water


  1. Begin by combining chicken, cream cheese, and buffalo sauce in a medium mixing.
  2. Season with salt and pepper to taste.
  3. Heat oven to 375 degrees.
  4. Roll out crescent rolls. Fill each crescent roll with about 1-2 tbsp of shredded chicken mixture. Roll up crescent roll tightly, making sure the chicken mixture stays within the roll. Tuck corners and ends in, and lay on a baking sheet with seam side down.
  5. Whip egg and water together to create egg wash. Brush this egg wash over completed crescent rolls to ensure a golden result.
  6. Bake filled crescent rolls for about 8-10 minutes, or until crescent rolls are risen, golden and shiny.
  7. Serve immediately with your choice of dipping sauce. We are a ranch family, through and through!



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