Mini Buffalo Chicken Pastries

INGREDIENTS:

1 tablespoon olive oil

1 boneless skinless chicken breast (4 oz), cut in half crosswise

2 tablespoons buffalo wing sauce (from 12-oz jar)

1 tablespoon chopped celery

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 tablespoon finely chopped fresh parsley

1/2 cup blue cheese dressing

DIRECTIONS:

1. Heat oven to 375°F. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high

   heat until hot. Cook and stir chicken in oil 3 to 5 minutes or until chicken is no longer 

   pink in center. Remove from heat; place chicken on cutting board. Using a fork, 

   pull chicken into shreds; return to skillet. Stir in sauce and celery.

2. Meanwhile on cutting board, unroll dough and separate into 8 triangles. From center 

   of 1 longest side to opposite point, cut each triangle in half, making 16 triangles. 

   Place rounded tablespoonful chicken mixture on center of each triangle. Bring corners 

   to center over filling, overlapping ends; press gently to seal. Place on ungreased 

   cookie sheets. Brush each lightly with remaining 1 teaspoon oil. Sprinkle with parsley.

3. Bake 10 to 13 minutes or until golden brown. Serve warm with blue cheese dressing 

   for dipping.

Red pepper sauce can be substituted for the buffalo wing sauce. Start with a 1/2 tsp 

   and increase to taste as desired.

Arrange pastries and bowl of dipping sauce on a serving tray along with celery and 

   carrot sticks.

Nutritional Information

1 Serving Calories 100

Calories from Fat 70

Total Fat 8g

Saturated Fat 1 1/2g

Trans Fat 1g

Cholesterol 5mg

Sodium 260mg

Total Carbohydrate 6g

Dietary Fiber 0g

Sugars 1g

Protein 3g

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