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Creamy, Cheesy Buffalo Chicken Puffs

published about 1 hour ago

Credit: Photo: Ghazalle Badiozamani; Food Styling: Barrett Washburne

When I was growing up as a kid in the United Kingdom, “game day” only happened twice a year: during the Premier League football FA Cup Final and the Wimbledon tennis final. I’d watch at my best friend’s house, where we’d crowd around the small TV with our glasses of flat coke (no ice, we’re British, remember?) and maybe a few sad snacks on the table. So you can imagine my delight when I moved to the United States 10 years ago and discovered it was, quite literally, a whole new ball game, where every sporting event isn’t just a great excuse for socializing — it’s an even better excuse to go all out on delicious bites and cocktails. Can you believe I spent so much of my life not knowing seven-layer dip existed?

As we slowly eased into our new American life, my eldest daughter discovered a penchant for Buffalo Wild Wings, and we embraced our weekly order with gusto: thirty traditional wings, salt and vinegar dry rub, and medium hot sauce on the side ( never on the wings). The winning flavor combo of unctuous dark chicken meat, spicy hot sauce, cooling ranch, and crunchy carrots and celery led me to research other Buffalo chicken recipes, which is when I discovered the world of slow cooker buffalo chicken dip . It became a hit when I hosted summer parties (remember those?) and it’s what inspired me to make this recipe, which is essentially a hand-held version of the crowd-pleasing dip.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Barrett Washburne

These creamy, gooey, cheesy puffs are all the best things about Buffalo chicken dip packaged into a bite-size appetizer. Starting with cooked chicken and store-bought crescent roll dough makes prep work quick, so they’re out of the oven and ready to eat in less than an hour. Serve with the traditional accompaniment of carrot and celery sticks alongside a good-quality store-bought blue cheese or ranch dressing for dipping. I guarantee they’ll be a slam dunk not just for March Madness, but also on any game day!

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Creamy, Cheesy Buffalo Chicken Puffs

Yield Makes 12

Prep time 25 minutes

Cook time 14 minutes to 16 minutes

• shellfish-free
• tree-nut-free
• fish-free
• alcohol-free
• soy-free
• egg-free
• peanut-free

Per serving, based on 8 servings. (% daily value)

• Calories 196
• Fat 10.9 g (16.7%)
• Saturated 5.8 g (29.2%)
• Carbs 15.6 g (5.2%)
• Fiber 1.0 g (4.0%)
• Sugars 0.9 g
• Protein 8.9 g (17.8%)
• Sodium 364.5 mg (15.2%)

Ingredients

For the buffalo chicken puffs:

• 4 ounces

  full-fat cream cheese

• 2 ounces

  sharp cheddar cheese, shredded (about 1/2 cup), divided

• 2

  medium scallions

• 1/2 cup

  finely chopped cooked chicken

• 1/4 cup

  plus 1 1/2 tablespoons blue cheese or ranch dressing, divided

• 1/4 cup

  hot sauce, such as Frank’s RedHot

• 1 (8-ounce) can

  refrigerated crescent roll dough

For serving:

• 1/4 cup

  celery leaves (optional)

• Carrot sticks

• Celery sticks

• Blue cheese or ranch dressing

Instructions

1. Place 4 ounces cream cheese in a medium bowl and let sit at room temperature until softened, at least 30 minutes.

2. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper. Meanwhile, make the filling.

3. Shred 2 ounces sharp cheddar cheese on the large holes of a box grater (about 1/2 cup). Trim and thinly slice 2 medium scallions (about o1/4 cup). Finely chop cooked chicken until you have 1/2 cup.

4. Beat the cream cheese with a fork to soften. Add 1/4 cup of the cheese, 1/4 cup of the dressing, and 1/4 cup hot sauce, and mix until combined. Add the chicken and scallions and stir to combine.

5. Open 1 can crescent roll dough and carefully unroll onto a cutting board with a longer side closer to you. Firmly press the perforations together to seal, then press out into a 12-by-8-inch rectangle. With a sharp knife or pizza cutter, cut the dough into 12 rectangles (3 across and 4 down).

6. Divide the chicken mixture onto the center of each rectangle (about 1 1/2 tablespoons each). Seal the puffs one at a time: Carefully stretch out and bring the 4 corners up to meet over the center of the filling, and pinch where they meet to seal. Press down slightly, allowing the filling to be visible. Place on the prepared baking sheet spaced at least 1 1/2-inches apart.

7. Brush the tops of the puffs with the remaining 1 1/2 tablespoons dressing. Sprinkle with the remaining 1/4 cup cheese.

8. Bake for 7 minutes. Rotate the baking sheet and bake until the pastry is golden-brown and the filling is bubbly, 7 to 9 minutes more. Meanwhile, coarsely chop 1/4 cup celery leaves, if using.

9. When the puffs are ready, transfer to a wire rack and let cool 5 minutes. Transfer to a platter and garnish with the celery leaves if desired. Serve warm with carrot and celery sticks, plus more dressing for dipping.

Recipe Notes

Make ahead: The puffs can be assembled and refrigerated a few hours in advance. They may need 5 minutes more baking time.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 375ºF oven for 5 to 7 minutes.

Tara Holland

Contributor

Tara Holland is a British mom of two teenage girls residing in Brooklyn. She changed her successful career midlife from the financial corporate world to follow her culinary dream and graduated with honors at the Institute of Culinary Education in 2017. She went on to become an Assistant Food Editor at Rachael Ray Every Day magazine, and is now a freelance recipe developer, writer, and recipe tester.

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Source : food