It’s no secret I love anything spicy or with crescent rolls. The rolls are great because they are a carb and made to be rolled up, slightly sweet and flaky. They work with sweet or savory things (shortcut cinnamon rolls, dessert croissants and apple and cheese rolls), are all easy to prepare and fun to eat. I am not the only one loving wrapping crescent rolls around things as Buzzfeed made a list.
I don’t eat processed fake vegetarian meats much, but when I want to make a mock something with meat, they work well. This time, it was Buffalo chicken bites. I really thought the sweetness and flakiness of the rolls would work well and contain all the ingredients, and I was right! The rolls held everything in, 3-4 rolls (about half the amount in a container) was the good as a dish for one with a nice salad or fruit on the side, and the roll really soaked up the hot sauce well. Hands-on time is only about 20 minutes and they are just so darn tasty.
And here is a little how to roll and close the bites before you begin:
Buffalo chicken bites
Makes 2 servings
- 1 package refrigerated crescent rolls
- 3 ounces frozen or refrigerated vegetarian chicken strips, thawed and chopped into bite-size pieces
- 3 ounces shredded cheddar cheese
- 2 ounces crumbled blue cheese
- 1 small onion, diced
- 1 carrot, shredded
- 2-3 ounces Buffalo or hot sauce, depending on how hot you want the bites
- Heat over to 350.
- Mix all the ingredients together except the rolls.
- Unroll the crescent rolls. Put 1 heaping tablespoon of filling in the center of the roll. Fold the long corner over, fold the other two sides up, like an envelope. Pinch all the sides to close.
- Bake 15 minutes. Check to see if the rolls are done, they might need five minutes longer. When a nice golden brown, take out of the oven and let cool for a few minutes. Be careful, because steam may be inside the rolls when you take the first bite. I cut them open ever so slightly to let steam escape.