Buffalo Chicken Stuffed Crescent Rolls

Ingredients:

• 1 packet Buffalo Wing Dip Mix -or- Buffalo Ranch Dip Mix
• 2 (8 oz.) tubes crescent roll dough
• 2 cups precooked chicken*, shredded 
• 8 oz. cream cheese, softened 
• 1/4 cup sour cream
• 1/2 cup sharp cheddar cheese, shredded 
• 2 Tbsp. butter, melted 

* you may use canned white meat chicken, drained & shredded 

Directions:

Preheat oven to 375°.  In a medium bowl blend together softened cream cheese, sour cream, Buffalo Wing Dip Mix -or- Buffalo Ranch Dip Mix and cheese. Fold chicken into cream cheese mixture until combined. Unroll crescent roll dough, separate triangles and cut each in half to have a total of 32 triangles. Add about 2 Tbsp. of the chicken mixture to the wide end of the dough. Roll the dough up and fold in the sides of the filled triangles (does not have to be completely sealed).  Repeat until all dough is used. Arrange the filled triangles in a greased 13x9-in baking pan/dish. Brush tops with butter. Bake for 14-16 minutes until golden brown. Serve immediately or reheat at 200° for 8 minutes