Buffalo Bites!

1 T. olive oil
1 boneless chicken breast, cut into 4 strips
Salt and pepper
2 cloves garlic, minced
3 T. Frank’s Red Hot
2 T. chopped celery
1 can (8 oz) Pillsbury reduced fat crescent rolls
1 T. parsley
½ c. blue cheese or ranch dressing (I use ranch, my husband likes blue cheese)

1. Preheat the oven to 375 degrees.

2. In a small skillet heat 2 teaspoons of olive oil over medium heat. Season the chicken strips with salt and pepper. Add the chicken strips and cook for 5-7 minutes or until there is no more pink. Remove chicken from pan and place on a cutting board.

3. Using two forks shred the chicken. Put it back into the skillet along with the garlic, Red Hot, and celery.

4. Meanwhile, unroll the crescent rolls on a cookie sheet. Divide into 8 triangles. Cut each triangle in half from the point to the middle of the longest side, making 16 triangles. Place 1 T. of chicken mixture on the center of each triangle. Bring the three corners to the center over the chicken filling and pinch together. Brush each chicken bite with the remaining 1 teaspoon of oil. Sprinkle with parsley.

5. Bake 13-15 minutes or until golden brown. Serve with ranch or blue cheese for dipping. via

Buffalo Dip!

• 8 oz cream cheese, softened
• 1/2 c. ranch salad dressing
• 1/2 c. buffalo sauce
• 1/2 c. bleu cheese crumbles, or mozzarella
• 2 c. chicken, shredded

Instructions

Pre-heat oven to 350°F.  Blend the cream cheese, salad dressing, and buffalo sauce until combined; stir in bleu/mozzarella cheese and chicken.

Bake uncovered for 20-25 minutes in a sprayed, deep baking dish until heated through.

Serve with crackers, pita chips, sliced bread, vegetables, or tortilla chips. via

Check out Paula’s great cheesey blog with yummy photos at: theculinarycheesehead.com