The Cook's Station

Wind and Willow Blue Buffalo Dip Mix

12 oz cream cheese, softened

1 tablespoon hot sauce

1/3 cup crumbled blue cheese (1 ½ oz)

¼ cup finely chopped celery

1 cup finely chopped cooked chicken breast

2 cans (8 oz each) refrigerated crescent dinner rolls

1/3 cup unsalted butter, melted

1 cup plain panko bread crumbs

Line cookie sheet with waxed or parchment paper. In medium bowl mix cream cheese, pepper sauce and blue cheese packet from Wind and Willow box.  Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoons into 32 (1 ½”) balls, place on cookie sheet. Refrigerate 20 mins.

Meanwhile, heat oven to 350 degrees F.  Open crescent rolls, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds, carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.

In shallow dish, place melted butter. In another shallow dish mix bread crumbs with Buffalo Seasoning packet from Wind and Willow. Dip dough balls into butter, then in bread crumb mixture. Place 2 inches apart on large ungreased cookie sheet. Bake 17-22 mins.  Or until golden brown. Cool 5 mins. Serve warm.

Recipe by Julie Jester of The Cook's Station