½cupbuffalo wing sauce- make sure it's buffalo WING sauce not regular hot saucethe more sauce you add, the spicier it will be- so start with a ½ cup and taste it- add more sauce accordingly.
1 ½cupsshredded mozzarella cheese
1crescent roll sheetor if they're unavailable, you can roll together 1 can of crescent roll dough
Preheat the oven to 350 degrees.
In a bowl, mix the chicken, ranch seasoning, Buffalo wing sauce and mozzarella cheese and set aside.
Place the crescent sheet onto the a silicone baking pan liner or piece of parchment paper and roll it slightly to flatten (you don't want it too thin).
Transfer the liner or dough to the sheet pan.
Using a pizza wheel or knife, cut strips about 1 ½ inches into each side, leaving around 3-4 inches of dough uncut on the inside.
Place the chicken mixture down the center where the dough is not cut.
Take the strips and fold them over each other, pressing lightly in the middle to create the braid.
Fold the ends in to hold in the filling.
Bake for around 30-35 minutes or until golden brown.
Serve immediately or refrigerate and reheat when ready to serve.
It can be difficult to transfer this from the pan to the serving platter or cutting board. I found the easiest way to do the transfer was to loosen it underneath with a spatula, invert it onto another pan and then invert that onto your platter or cutting board. Just be gentle and it shouldn't alter the appearance.You can assemble this in advance and bake right before serving.Leftovers last for up to 4 days covered in the refrigerator.