| | Directions | | Heat oven to 350. Spray cookie sheet with cooking spray. Unroll crescent roll dough and separate into 4 rectangles. Press perforations to seal. In small bowl, mix chicken and pepper sauce until well coated. Spread 1 Tbsp cream cheese over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, blue cheese and chives. Starting at one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13-17 minutes or until edges are golden brown. Serve warm. |
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| Ingredients | | - |  | 1 can refrigerated crescent rolls (8 ounce can) |
| - | | 1/2 cup finely chopped cooked chicken |
| - | | 3/4 teaspoon red pepper sauce |
| - | | 2 ounces cream cheese, softened |
| - | | 1/4 cup crumbled blue cheese (1 ounce) |
| - | | 2 tablespoons chopped chives |
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