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!
