Buffalo Chicken Crescent Squares



Cooking spray
2 (8-oz.) tubes refrigerated Crescent rolls
1 small sweet or Vidalia onion, chopped
6 tbsp. butter, divided
4 cloves garlic, smashed and peeled
Kosher salt
1 (14-oz.) can fire-roasted diced tomatoes
1/2 c. water
1/4 c. ketchup
1/4 c. hot sauce, such as Frank’s
1 1/2 lb. boneless skinless chicken breasts (about 3)
1 (8-oz.) block cream cheese, softened
1/2 c. sour cream
1/2 c. mayonnaise
Freshly ground black pepper
4 stalks celery, finely chopped
4 green onions, thinly sliced
1 c. crumbled blue cheese
1 tbsp. dried minced onion


  • Preheat oven to 350° and grease a 9″-x-13″ baking sheet with cooking spray.
  • Prepare the chicken: In a medium saucepan over medium heat, add 3 tablespoons butter, onion, garlic, and a pinch salt, and cook until onion is translucent, 4 to 5 minutes.
  • Slowly add diced tomatoes (it will splatter, be careful!), water, ketchup, and hot sauce and stir well. Nestle chicken in sauce, bring to a boil, then lower to a simmer. Cover and cook for about 10 minutes until chicken is mostly cooked through and shreddable. Stir sauce every 5 minutes, basting chicken with the sauce and flipping chicken halfway through cooking.
  • While chicken is cooking, prepare blue cheese dip: In a medium bowl using a hand mixer, beat cream cheese until completely smooth. Add sour cream and mayonnaise and beat until smooth, then fold in celery, green onions, and blue cheese. Season with salt and pepper. Cover and place in refrigerator for flavors to meld.
  • In a small saucepan over low heat, melt remaining 3 tablespoons butter with dried minced onion. Stir and keep warm.
  • Transfer chicken to a cutting board and let cool, then chop into bite-size pieces. Reduce sauce until thick, 10 to 12 minutes, then remove from heat. Season with salt and pepper. Add chicken back to sauce and stir to coat.
  • Place one unrolled tube crescent dough on prepared baking sheet and pinch together seams. Spread buffalo chicken mixture evenly on dough and top with remaining sheet of crescent dough. Pinch together all seams to completely seal in chicken mixture and brush butter mixture all over the top.
  • Bake until dough is golden and cooked through, about 30 minutes. (If dough is browning too quickly, cover with foil.)
  • Let cool at least 15 minutes before slicing into squares. Place on a platter and serve with blue cheese dip.


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