If you loved my cheesy buffalo balls, then you’ll definitely love this bread. It’s all the same flavors and components, but now with a different concept. There’s something about pastry puff dough that makes everything so delicious!

Use the list of ingredients below to create your own chicken filling or use 2 cups of your favorite buffalo chicken dip (homemade or store bought).

Ingredients:

• 2 cups cooked, shredded chicken

• 1½ - 2 cups of shredded cheddar cheese

• About 2 cups of buffalo wing sauce

• 1 can of Pillsbury Original Crescent Dough Sheets

• 1 egg, lightly beaten

• Optional dipping sauce: ranch or buffalo wing sauce

Instructions:

1. Preheat oven to 375.

2. In a medium sized mixing bowl combine: chicken, buffalo wing sauce and cheese. Toss to combine well and set aside.

3. Remove one can of the dough from fridge and roll out onto a baking sheet lined with parchment paper. Carefully stretch out just a little to help it look like an even rectangle before continuing.

4. On the long side of the rectangle, line the edge with my chicken filling (or your buffalo chicken dip). Use the parchment paper to help roll the log by picking up that side of the paper and use it to fold over creating a barrier between the dough and your hands.

5. Tightly roll the log all the way to the other side of the dough and evenly press along the log to make sure all the filling is tightly tucked inside, then pinch the edges to close the entire log up so the filling won’t spill out.

6. Brush the egg over the entire log to give it an egg wash to create a golden color once baked.

7. Bake for about 15 minutes or until they have a golden color. Set aside to let cool before slicing into pieces.

8. Serve with ranch or buffalo sauce for dipping.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade