Mini Buffalo Chicken Pastries

  • Prep 25 min
  • Total 40 min
  • Servings 16

Ingredients

1
tablespoon olive oil
1
boneless skinless chicken breast (4 oz), cut in half crosswise
2
tablespoons Frank's™ RedHot™ Buffalo Wings Sauce (from 12-oz jar)
1
tablespoon chopped celery
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
tablespoon finely chopped fresh parsley
1/2
cup blue cheese dressing

Steps

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  • 1
    Heat oven to 375°F. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Cook and stir chicken in oil 3 to 5 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on cutting board. Using a fork, pull chicken into shreds; return to skillet. Stir in sauce and celery.
  • 2
    Meanwhile on cutting board, unroll dough and separate into 8 triangles. From center of 1 longest side to opposite point, cut each triangle in half, making 16 triangles. Place rounded tablespoonful chicken mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each lightly with remaining 1 teaspoon oil. Sprinkle with parsley.
  • 3
    Bake 10 to 13 minutes or until golden brown. Serve warm with blue cheese dressing for dipping.

Notes









Tips

Expert Tips

  • Red pepper sauce can be substituted for the buffalo wing sauce. Start with a 1/2 tsp and increase to taste as desired.
  • Arrange pastries and bowl of dipping sauce on a serving tray along with celery and carrot sticks.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories from Fat
70
% Daily Value
Trans Fat
1g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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