Guest Post: A Philly Nerd Girl

July 2, 2011

Hello, Runner’s Plate readers! My name is Krissie J and I blog about my life and adventures in healthy living at A Philly Nerd Girl. I am very excited to be doing a guest post for Michelle while she is visiting her fam in Minnesota. Michelle’s blog shares a lot of awesome recipes and I want to share with you all one of my absolute favorites. This one is sure to be a pleaser, especially with the guys. In fact, I am unofficially required to bring these any time I visit one of our college friends. Now, buffalo wings are quite delish, but can get pretty messy and when at a party this can complicate things. With this recipe, you can enjoy the tastiness of buffalo wings in a puffy, little treat without needing a bucket of wetnaps!

This recipe was adapted from Pillsbury’s recipe section and serves 16.

Here’s what you’ll need:

  • Your favorite buffalo wing sauce
  • 2-3 med celery sticks (I realize 4 are pictured, I ate one of them)
  • Dried parsley
  • 1 8-count pack of reduced fat crescent rolls
  • 5 oz chicken breast tenders
  • Extra virgin olive oil


Here we go!

1.Coat pan with nonstick spray. Cook chicken over medium heat for 3-4 min per side, or until fully cooked through without drying chicken out. While the chicken is cooking, chop celery into small bits.

2. Remove chicken breast tenders from stove after cooking and place on cutting board. Using forks, shred the chicken.

3. After shredding, put chicken and celery back in pan and add 2 tbsp of buffalo wing sauce. Stir to fully coat chicken & celery and heat over medium heat for 2 min to seal in flavor. Remove from heat after cooking.

4. Unroll crescent rolls and cut each to make two triangles. One will be somewhat odd-shaped, this is normal. At this time, turn on oven to heat to 375F.

5. Using a tbsp utensil, scoop 1 tbsp of chicken & celery mixture onto triangle, fold and seal corners together.

6. Repeat for remaining 15 triangles and place on cookie sheet coated with nonstick spray. Pour 1-2 tbsp of olive oil into a shot glass (or similar container), and using a brush dab a light amount of oil on each bite. Once bites have been coated, sprinkle with dried parsely and place in oven. Bake for 10-13 min, or until pastries turn golden brown.

7. After baking, remove tray from oven and allow to cool for 1 min before taking them off the tray. Serve bites alone or with blue cheese or ranch dressing for dipping.


If you’re in a time crunch, simply use 5oz of canned chicken instead of the breast tenderloins. I hope you enjoy this recipe and many thanks to Michelle for letting me share this with you. When I bring these to a party, I generally make at least twice this amount as they do NOT last very long! Cheers!

5 Comments
    1. this looks great! my husband is obsessed with buffalo chicken dip so i think i’ll have to make it for him. 🙂

    1. Mmmmm, these look super tasty and I need to make them the next time I pick up cresent rolls!!!!

Leave a Reply

%d bloggers like this: