When I first heard about buffalo sauce, I was a bit apprehensive. After all, who wouldn't hesitate at trying a sauce that sounds like it was made using the essence of this creature:
...I rest my case.
Thankfully, Buffalo sauce tastes nothing like its namesake, although you should probably avoid it if you don't (or can't) prefer the spicy side of life. Most people associate it with chicken wings, commonly known as "buffalo wings" (although imagining the above creature with wings is more amusing than appetizing):
And even more appetizing than these famous wings is my version of this recipe for Buffalo Chicken Crescent Pockets.
Makes: 8 pockets
- 12 oz. cream cheese, softened
- 2 tbsp. Louisiana hot sauce or other red pepper sauce
- 1/3 cup crumbled blue cheese
- 1/4 cup finely chopped celery
- 1 cup finely chopped cooked chicken breast
- 2 cans (8 oz. each) refrigerator crescent rounds (16 rounds altogether)
- 1/3 cup melted unsalted butter
- Egg wash (1 egg and a few tablespoons of cool water)
Remove crescent rounds from container. Take two crescent triangles and lay out on counter-top with long sides beside each other, so that a square is made, and pinch the long sides together to make one square of dough. Place about a table spoon full of the chicken mixture on top (enough to fill the pocket, but not too much so that it leaks out easily). Fold the corners in, and press closed any openings. Place carefully on the baking sheet, and brush the top with egg wash.
Repeat until all of the mixture and crescents are used. Place with about 1 inch of space between the pockets on the baking sheet. Bake 17 to 22 minutes or until golden brown.
These make nice individual pies for picnics, lunch bags, starving brothers about to take college finals, or just around the house.