Buffalo Chicken Pillows with Blue Cheese Cream Sauce
Author: Nikki
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
This recipe combines a classic favorite of Chef in Training readers with a fabulous dip to create the perfect dinner that even the pickiest of eaters will enjoy!
  • 1 (8 oz.) can Pillsbury Crescent Rolls
  • 8 oz. Cream cheese, softened
  • ⅛ cup Frank's Buffalo Sauce
  • 2 cups cooked and shredded chicken
  • 1 egg
  • 1 Tbsp. water
  • 1 sleeve of Saltine Crackers, finely crushed
  • Blue Cheese Cream Sauce (recipe below)
  1. Preheat oven to 400 F
  2. Soften 8 oz. block of cream cheese in microwave and stir to a smooth consistency. Add cooked shredded chicken and Franks buffalo sauce to the bowl and stir to evenly combine.
  3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out one at a time.
  4. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow". Repeat for remaining 7 crescent rolls.
  5. In a separate smaller bowl, combine the egg and water and beat together.
  6. Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 "pillows".
  7. Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.
  8. Top with sauce: see recipe below. (NOTE: you can always leave out the blue cheese if you don't care for it)
Recipe by Chef in Training at https://www.chef-in-training.com/buffalo-chicken-pillows-blue-cheese-cream-sauce/