Mini Buffalo Chicken Crescent Cups
Buffalo chicken dip in a delicious mini crescent cup makes the perfect little 2-bite appetizer.
Servings 6 servings
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!
Notes
*Instructions above for dough & shaping options.