CHICKEN AND BACON ROLLUPS

 

Ingredients:

1 rotisserie chicken, shredded (two cups of shredded chicken)

1-1/2 cups shredded pepper jack cheese 

(My all time favorite cheese ever!)

1/2 cup cream cheese

1/4 cup bacon bits

1/4 cup sliced green onions

1 tablespoon buffalo sauce (more or less according to heat preference)

2 cans Pillsbury™ refrigerated crescent rolls

For the Worcestershire Mustard Sauce

3 tablespoons butter, melted

2 teaspoons Worcestershire sauce

1/2 teaspoon Dijon mustard

Directions:

Combine all of the ingredients (except for the sauce ingredients) in a bowl. Use your hands and mix well.

Lay out the crescent rolls on a non-stick surface according to the package directions. Put about 2 heaping tablespoons of the mixture on each triangle and then roll them up, starting with the wide end.

Combine the sauce ingredients in a small bowl.

Place the stuffed crescent rolls in a baking dish and generously baste with the sauce.

Bake for 11-14 minutes or until the crescent rolls are golden brown. Halfway through baking, sprinkle with more bacon bits and some sliced green onions if desired. Serve immediately. Enjoy!