Buffalo Chicken Puffs
Difficulty
Serves
8 People
Preparation
25 minutes
Cooking time
45 minutes
Want one of the best chicken recipes with sriracha? Make it happen with Lee Kum Kee Sriracha Chili Sauce and Sriracha Mayo.
Ingredients
- 12 ounces cream cheese, softened
- ⅓ cup crumbled blue cheese
- ¼ cup finely chopped celery
- 1 cup finely chopped cooked chicken breast
- 2 cans refrigerated crescent rounds (16 rounds) or 2 (8-ounce) cans refrigerated crescent dinner rolls
- ⅓ cup butter, melted
- 1 cup panko-style bread crumbs
Seasoning
- 2 tablespoons Lee Kum Kee Sriracha Chili Sauce
- 1 tablespoon Lee Kum Kee Sriracha Mayo Dressing/Spread
Dipping
- Lee Kum Kee Sriracha Mayo Dressing/Spread
Preparation
- Line cookie sheet with parchment paper. In a medium bowl, mix Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Sriracha Mayo Dressing/Spread and cream cheese. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture into 1½-inch balls; place balls on cookie sheet. Refrigerate for 20 minutes.
- Meanwhile, heat the oven to 350 degrees Fahrenheit. If using crescent rounds, remove from the package, but do not separate the rounds. If using crescent rolls, remove from the package, but do not unroll. Using a serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
- In a shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on a large ungreased cookie sheet. Bake for 17 to 22 minutes or until golden brown. Cool for 5 minutes. Serve warm with more Lee Kum Kee Sriracha Mayo Dressing/Spread. Enjoy!
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