Buffalo Chicken Rolls with Blue Cheese Avocado Dipping Sauce

On Sunday for the big game, Wesley, Lindsey B and I headed to Lish and Josh. They were having a Super Bowl bash at their new place and lots of my favorite people were going to be there.

The only thing we had to do was bring a dish.

Normally for me that’s like a little gift to myself. But for some reason I had a really tough time deciding what to make.

Of course I wanted to bring something tasty. But more than that I wanted to bring something a little sinful. Something that no one else would be bringing and something that was totally worthy of the BIG game.

Something with flavors as big as the big catches and as bold as the touchdown dances.

After Tweeting, Facebooking, texting and smoke signaling to find out what others were bringing, I settled on this little gem.

I know I say this a lot, but these were soooo good. So good that they were gone by halftime and I’m making them AGAIN this weekend.

They were the perfect addition to the party table and we had an awesome time.

Lish and Josh always host and awesome party full of good food, good people and of course good drinks.

Which is probably why Wes had a little TOO much fun.

These little snap shots are all I could get him to sit for, but pretty much some up our relationship.

To make your own party pleasers, you will need…

1 large chicken breast

1 cup your favorite buffalo wing sauce

1 packet ranch dressing mix (you will only need 2 tablespoons)

4 ounces cream cheese, at room temperature

1 package of crescent rolls

1 avocado

1 cup blue cheese dressing

Start by seasoning your chicken with 1 tablespoons of the ranch seasoning.

Really rub it in that chicken good.

Then, grill your chicken on a hot grill for about 6 minutes a side. Make sure to get really good grill marks.

While the chicken is grilling, combine 1 tablespoon of the ranch seasoning with the cream cheese. Mix it well.

When the chicken is done grilling, remove it from the heat and let it cool until you can handle it.

After the chicken has cooled enough to handle, chip it into tiny pieces. About 1/3 of and inch by 1/3 of an inch. This isn’t a science, but you want them to be small.

Drench the chicken in the buffalo sauce and allow it to marinate while you start the rolls.

On a baking sheet, roll out your crescent rolls and then cut each one in half.

In the center of each little triangle, place 1 teaspoon of the cream cheese mix.

After you have added the cream cheese, top it with a couple of the pieces of marinate chicken.

Do not over stuff or you will have trouble rolling them up.

When all the rolls have been filled, start rolling them up by combining the 3 points of the triangle. Here is where you will develop your own technique. The rolls are very pliable, so they are easy to stretch to close completely.

After all the triangles have been rolled, bake the triangles per the cooking instructions.

If they are not golden brown after the advised cooking time is up, turn your oven to broil till they become golden on top.

While the rolls are baking, combine the avocado and blue cheese dressing in a bowl. Mash up the avocado and combine the mixture until it becomes a smooth sauce.

When the rolls are golden brown, remove them from the oven and serve with the dipping sauce.

Okay. I just mopped up drool. I can’t wait till this weekend to have them again!

If you want to make them tonight and bring them to me so I don’t have to wait it would be really appreciated. I’ll trade you a macaron.

Love and Beer Floats

Angela

Buffalo Chicken Rolls with Blue Cheese Avocado Dip

1 large chicken breast

1 cup your favorite buffalo wing sauce

1 packet ranch dressing mix (you will only need 2 tablespoons)

4 ounces cream cheese, at room temperature

1 package of crescent rolls

1 avocado

1 cup blue cheese dressing

Start by seasoning your chicken with 1 tablespoons of the ranch seasoning.

Really rub it in that chicken good.

Then, grill your chicken on a hot grill for about 6 minutes a side. Make sure to get really good grill marks.

While the chicken is grilling, combine 1 tablespoon of the ranch seasoning with the cream cheese. Mix it well.

When the chicken is done grilling, remove it from the heat and let it cool until you can handle it.

After the chicken has cooled enough to handle, chip it into tiny pieces. About 1/3 of and inch by 1/3 of an inch. This isn’t a science, but you want them to be small.

Drench the chicken in the buffalo sauce and allow it to marinate while you start the rolls.

On a baking sheet, roll out your crescent rolls and then cut each one in half.

In the center of each little triangle, place 1 teaspoon of the cream cheese mix.

After you have added the cream cheese, top it with a couple of the pieces of marinate chicken.

Do not over stuff or you will have trouble rolling them up.

When all the rolls have been filled, start rolling them up by combining the 3 points of the triangle. Here is where you will develop your own technique. The rolls are very pliable, so they are easy to stretch to close completely.

After all the triangles have been rolled, bake the triangles per the cooking instructions.

If they are not golden brown after the advised cooking time is up, turn your oven to broil till they become golden on top.

While the rolls are baking, combine the avocado and blue cheese dressing in a bowl. Mash up the avocado and combine the mixture until it becomes a smooth sauce.

When the rolls are golden brown, remove them from the oven and serve with the dipping sauce.