Football season is back and that means apps galore! We all have our favorites and here is a fun, handheld twist on a classic. Everyone has their favorite chicken wing dip recipe. You can go classic off the back of a franks or fancy with some fancy cheese, but my biggest problem is always the vessel. Am I going to get the ratio of dip to chips right? Am I going to balance the heat right? Am I going to mess up the other apps? Maybe I'm thinking to deep. Point it, anything taste good with a crescent roll so why not make a favorite dip and little more tailgate friendly. Honestly, we could stop right here and say put you chicken wing dip in a crescent roll and cook in the oven and boom, you're done. BUT some dips are runnier than others and theirs a fine balance... but even if this just gives you inspiration I am fine with that. For those that want a little more guidance. Here we go... and don't hate me, I'm a ranch girl.
Ingredients
2 tubes crescent rolls
2 cups shredded chicken (Tops has pre-shredded chicken)
1 cup Frank's hot sauce
1 package cream cheese, softened
1 packet ranch dressing mix
1 cup shredded cheese
2 tbsp ranch or blue cheese dressing
Instructions
Spray muffin tin and preheat oven to 375.
Mix in chicken and franks together first, then add all your other ingredients and mix. You don't want your mixture to be "watery" so if you need to make adjustments you can.
Separate out crescent triangles and put 1-1/2 tablespoons of mixture in the middle and fold over the crescent roll to create a secure and sealed ball. You don't want the mixture to overflow.
Place "bombs" into the muffin tin and cook in the oven for about 20 minutes or until the crescent roll is golden brown.
Serve alone or with a side of your favorite blue cheese or ranch dressing.
