3-CHEESE BUFFALO CHICKEN CRESCENT ROLL PIZZA

3-CHEESE BUFFALO CHICKEN CRESCENT ROLL PIZZA image

Yield 4-6 people

Number Of Ingredients 12

2 packages crescent rolls
8 oz. (1 bar) cream cheese
1 packet powdered ranch dip mix
3 TBSP ranch dressing, divided
2 cups cooked, boneless, skinless chicken breasts, shredded, OR 2 cans chicken, drained
½ cup hot wing sauce
1 tsp. dried, minced onions
½ tsp. chili powder
½ tsp. crushed red pepper flakes
8 oz. shredded Monterrey Jack cheese
2 oz. blue cheese, crumbled
1 cup celery, diced in food processor

Steps:

(1) Spread crescent rolls on baking sheet or in a sheet cake pan, slightly pressing them together to make one large pizza crust. Bake according to directions and allow to cool. (2) Mix the cream cheese, ranch dip mix, and 2 TBSP ranch dressing. Spread the cream cheese mix on the cooled crescent rolls. (3) If using canned chicken, mix the chicken, hot wing sauce, 2 TBSP Ranch dressing, minced onions, chili powder, and red pepper flakes, making sure the chicken gets broken up and mixed well. If using cooked chicken breasts, put the chicken, hot wing sauce, 2 TBSP Ranch dressing, minced onions, chili powder, and red pepper flakes in the food processor just long enough to shred the chicken. Spread chicken mixture over the cream cheese layer. (4) Sprinkle the Monterrey Jack and blue cheeses on top of the chicken mixture. If serving cold, sprinkle the celery over the top and cut into bite-sized pieces. If serving warm, place back in the over for a few minutes to melt the cheeses and heat through, about 10 minutes, adding the celery after baking, then cutting into bite-sized pieces and serving.