I pray you never have the displeasure of seeing Ben and me tackle a plate of buffalo chicken wings together.
We make quite the tragic team.
Ben dives in like he’s scarfing the last wing from the last chicken on earth. That is to say, buffalo sauce usually ends up on his forehead, earlobes and everywhere in between by the time he’s finished.
Me? I hate eating buffalo wings the way buffalo wings were intended to eat for fear of looking like, well, Ben, when I’m done, so I cut the meat off the bones with a knife and fork. I just…no, there’s no excuse.
See? Quite the pair.
No matter how we go about eating them, the flavor of buffalo wings is something we both adore. And while we rarely indulge because they’re fried chicken wings tossed in (basically) butter, buffalo wings are the ultimate game watching grub, and no Super Bowl spread would be complete with out ’em.
So for the third day of Super Bowl Recipes Week, I ditched the bones and butter, and packed all the intense, mouthwatering flavors of buffalo chicken wings into baked Buffalo Chicken Poppers! Buttery crescent rolls surround a ranch-flavored cream cheese and spicy buffalo chicken filling forming a tiny, 2-bite delight. Whee!
Start the poppers by getting the fillings ready. First things first is the cream cheese center. What would a popper be without a cream cheese center?
Combine softened cream cheese with powdered ranch dip mix. You can use any kind of cream cheese – whipped, reduced fat, regular – I just wouldn’t advise fat-free as it tastes like plastic, and Buffalo Chicken Plastic Poppers just doesn’t have the same ring to it.
Next prepare the buffalo chicken. Chop one chicken breast into small pieces, season it with more ranch dip seasoning, then cook it in a hot pan with non-stick spray. Toss with a few Tablespoons buffalo wing sauce, and let the chicken cool.
BTW, I like Frank’s Buffalo Wing sauce the best. It’s just spicy enough, with that awesome, unmistakable buffalo flavahhh.
Finally, turn your attention to the crescent rolls, which will envelope the popper fillings in flaky goodness. You’ll want a package of 8.
Lay the rolls out on a flat surface, then cut each triangle in half, so you have 16 triangles total. (Picture below shows half the package.)
Lightly flatten each triangle so you have a little more surface area to work with, and spoon 1 teaspoon of the cream cheese filling in the center.
Add a spoonful of buffalo chicken on top.
Finally, bring all three sides of the triangle up to the top, and pinch the side seams together. It’s fine if a little buffalo sauce leaks out.
Finish the remaining poppers, and bake on a parchment paper or non-stick sprayed baking sheet according to package directions.
Try not to dive into these babies the second you pull them out of the oven. The smell of browning crescent rolls and bubbling buffalo sauce is intoxicating!
Serve the poppers with a cool and creamy twist on the standard ranch or bleu cheese dressing that usually accompanies buffalo wings, Avocado Bleu Cheese Dip. Simply mash one avocado until smooth, then stir in bleu cheese dressing. Easy, and ultra-refreshing. Is it Sunday yet?!
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Buffalo Chicken Poppers with Avocado Bleu Cheese Dip
Description
Buffalo Chicken Poppers with Avocado Bleu Cheese Dip are an irresistible spicy, savory appetizer!
Ingredients
- 4oz cream cheese (any kind but fat-free,) softened
- 3 teaspoons ranch dip mix, divided
- 1 large chicken breast, cut into small pieces
- 3-4 Tablespoons buffalo wing sauce
- 1, 8-count tube reduced fat crescent rolls
- Avocado Bleu Cheese Dip
- 1 avocado
- 1/3 cup bleu cheese dressing
Directions
- Preheat oven according to crescent roll package directions. Mix together cream cheese and 2 teaspoons ranch dip mix in a small bowl. Season chicken with remaining teaspoon ranch dip mix, and cook in a non-stick sprayed skillet. Toss with buffalo wing sauce, and set aside to cool.
- Lay crescent rolls out flat, and cut each triangle in half with a pizza cutter. Gently flatten each triangle, and place 1 teaspoon cream cheese mix in the center. Top with a spoonful of chicken. Bring all three sides of the crescent roll triangle to the top, then pinch all three seams to seal. Place on a baking sheet, and bake according to crescent roll package directions.
- While the poppers are baking, mash avocado until smooth. Stir in bleu cheese dressing, and serve with poppers.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
It’s a huge hit when I make them for parties. I make them as egg rolls and air fry them.
[…] Poppers from Sweet Caroline’s Cooking Buffalo Wings from What’s Cooking Chicago Buffalo Chicken Poppers from Iowa Girl […]
I’ll definitely be making these for the Superbowl party this weekend!! (:
[…] Buffalo Chicken Poppers with Avocado Bleu Cheese Dip combine a spicy filling stuffed inside buttery crescent rolls with a cooling avocado bleu cheese dip. Kind of upscale feeling, but only you and I will know they’re a cinch to make. ; ) […]
I made these over the weekend and they were delish. The avocado dip was ridiculously brilliant and yummy. I had some of the buffalo chicken left over so we made super lazy girl’s buffalo chicken sliders with avocado blue cheese dressing yesterday for the Bears/Packers game. All of the same ingredients but on slider rolls from HyVee. Broiled them and added the avocado dressing after. Pretty good I must say.
These went over incredibly well at a family get together!
http://jaytriedandtrue.blogspot.com/2013/03/buffalo-chicken-poppers.html
Can you freeze these uncooked?
I’m sorry I don’t know, I’ve never tried!
I think you could probably freeze them after you cook them. I just made these but used ranch dressing and added bacon. Very good.
I just made these to eat while watching the baseball game tonight– my husband LOVES them!! I cut down the amount of buffalo sauce just a little, and fed them to my 16-month-old son– he loves them, too! I’m not the best cook in the world (definitely still learning) but the recipe was super easy, and my husband outright said, “Babe, you need to make these again soon.” High praise indeed! Thanks for the great recipe!
Side note: these went great with the loaded baked potato slices I made as a side.
I made these for the Superbowl and they were a bit hit! So good and so easy to make!
Hi! i have a question on how you make these poppers. Do you cook the chicken seperately, then cut them up, add the mix, and the sauce and bring them all together in the pan? Thanks!
Long time reader, rare commenter. These are the best recipe on your site. And tip to anyone making them, DO NOT skip the avacado in favor of regular blue cheese. Just takes the whole recipe to new heights. Making these tonight for a New Year’s Eve party!
Oh how delectible. They didn’t last near as long as we wanted
Just made these and ate ALL of them! Yummy, thanks for the recipe:)
[…] game, and with that came food. Lots of food. I decided to make Buffalo Chicken Poppers (courtesy of Iowa Girl Eats) and Cheeseburger Dip. And the deliciousness didn’t stop there: pickle wrap dip, cowboy […]
I wanted to share that I made these this past weekend and they were a huge hit with our friends that came over for poker night. Just wanted to say thanks. !!!
[…] photo source […]