Mini Buffalo Chicken Crescent Cups
These amazing Mini Buffalo Chicken Crescent Cups are the perfect party-ready bite-size appetizer! Super Bowl party, here we come! These tasty little bites are just the right amount of spicy, not too much, so everyone can enjoy them.
Crescent roll dough
To fill a 24 count mini muffin pan, you can use:
- a can of crescent roll dough sheet, cut into 24 2-inch squares
- a can of crescent rolls, each triangle cut into 3 smaller triangles
- fresh milled flour crescent roll dough sheet, recipe here, cut into 24 2-inch squares
Chicken and filling
Chicken options:
- this slow cooker buffalo chicken– you may want to use a little less buffalo sauce because this chicken already has buffalo sauce on it.
- rotisserie chicken- most grocery stores sell cold rotisserie chicken, which is easy to shred and use in this recipe.
Here is what you need for this tasty appetizer:
You can make the filling as a baked buffalo chicken dip as well, just add some shredded cheese inside and on top, bake and enjoy with tortilla chips!
Shaping the crescent dough
Squares: For a crescent roll dough sheet, homemade or store-bought, roll the dough into a 12×8 inch rectangle. Cut the rectangle into 2 inch squares, 24 total. Stretch out a bit and press each square into one of the lightly greased mini muffin cups.
Triangles: If you have a can of crescent rolls, you can cut each individual roll into 3 triangles and stretch and press into the prepared pan. You’ll get 24 mini triangles out of one can of 8 crescent rolls.
Filling options
You can make mini pizza crescent cups instead. Just add shredded cheese, a little pizza sauce and quartered pepperonis to the mini crescent cups before baking.
You can also bake these cups unfilled and use them for chicken salad, hummus and veggies, cold veggie pizza, etc.
Mini Buffalo Chicken Crescent Cups
Ingredients
- 1 can crescent rolls or crescent roll dough sheet
- 1 3/4 – 2 cups cooked shredded chicken
- 1/4 cup Franks buffalo wing sauce
- 1/4 cup sour cream
- 1/4 cup chive and onion cream cheese
- 1/2 teaspoon dried minced onions
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Pinch of salt
- 1/2 – 3/4 cup Shredded cheddar cheese
- more buffalo wing sauce to drizzle on top optional
Instructions
- Preheat oven to 375 degrees. Grease a 24 count mini muffin pan by lightly spraying with cooking spray, set aside.
- In a medium bowl, combine the buffalo wing sauce, sour cream, cream cheese, minced onion, garlic powder, onion powder and a pinch of salt. Stir well to combine. Mix in the shredded chicken, set aside.
- Shape and stretch each piece of dough* to fit 24 mini muffin cups.
- Using a small spring loaded cookie dough scoop, scoop buffalo filling into crescent cups. Top each cup with shredded cheese. Bake 14-16 minutes, until crescent roll dough is starting to brown on the sides and bottoms. Enjoy!