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Preheat oven to 375F (190C).
Spray a large baking sheet with cooking spray. Unroll crescent roll dough; separate into 16 triangles. Overlap wide ends of each triangle to form a ring (dough will look like a sun when you’re finished). Lightly press the wide ends together.
In a separate bowl, stir together chicken, celery, and buffalo sauce.
In a small bowl, stir together cream cheese and dry Ranch seasoning powder. If your cream cheese is too cold, you can microwave it for about 15 seconds to soften (which will make it much easier to stir).
Add cream cheese mixture to the chicken mixture and stir until everything is completely combined.
Spoon chicken mixture over wide ends of dough. Fold the points of triangles over filling and tuck under wide ends (the filling will be visible).
Bake for about 20-25 minutes or until golden brown and heated through. Serve with Ranch dressing for dipping, if desired.