12 oz Cream Cheese - Softened
2 Tbsp Frank's Hot Sauce
1/3 Cup Crumbled Blue Cheese
1 Cup Cooked Chicken Breast - Shredded
2 Cans Pillsbury Place N' Bake Refrigerated Crescent Rounds
1/3 Cup Butter - Melted
1 1/2 Cup Panko Bread Crumbs
The original recipe calls for 1/4 cup of finely chopped celery, I didn't put it in because celery is my arch nemesis. I refuse to eat it and pick it out of everything that it is in, I'm not sure why but it is the only food I feel that way about.
Combine the softened cream cheese with the hot sauce. Then add the crumbled blue cheese and celery if you choose to do so, mix well. Add the shredded chicken and continue mixing.
Line a cookie sheet with parchment paper. Shape the mixture into 1 1/2 inch balls you should be able to form between 30-32 balls. Place them on the cookie sheet and chill in the refrigerator for 20 minutes.
While the balls are in the fridge preheat the oven to 350F. Take the crescent rounds out of the packaging. Seperate each roll and flaten it down to make a 3 in diameter circle. With a sharp knife slice it down the center making two semi-circles. Take each ball and put it in the center of a dough piece. Form the dough around the ball, most of the dough pieces will be to small to cover the ball entirely but do your best.
Make you self an assembly line with a bowl full of melted butter, a bowl full of Panko breadcrumbs and an ungreased baking sheet. Dip the balls into the butter, than roll in the breadcrumbs and place on the baking sheet 2 inches a part. Bake 20 minutes until they are golden brown and flaky with a creamy center. Let them cool for 5 minutes, serve warm.
Enjoy!! - Nicole