Buffalo Chicken Poppers with Avocado Bleu Cheese Dip
4 oz garlic and herb cream cheese, softened 3 tsp ranch dip mix (divided) 1 large chicken breast, finely diced 4 tbsp store-bought buffalo wing sauce 1 tube crescent rolls 1 avocado 1/3 cup bleu cheese dressing Salt and pepper to taste
Preheat oven to 375-deg.
Mix together the cream cheese and 2 tsp of ranch mix in a small bowl.
Season the chicken with the remaining teaspoon ranch dip mix, and cook over medium heat until cooked through. Stir in the buffalo wing sauce, then set aside to cool.
Roll out the crescent rolls and cut each triangle in half with a pizza cutter. Gently flatten each triangle, then place 1 tsp of the cream cheese mix in the center. Top with a spoonful of the chicken. Bring the sides of the crescent roll triangles to the top, then pinch closed.
Place on a parchment paper-lined cookie sheet, and bake 10-12 minutes or until golden brown.
While the poppers are baking, mash the avocado until smooth, then stir in the bleu cheese dressing.Season with salt and pepper and serve with the poppers.