1 can 12-oz. Pillsbury Grands Big & Flaky crescent dinner rolls
2 cups shredded cooked chicken
1/3 cup buffalo wing sauce (I prefer Syberg's or Ott's. Do not use Tabasco)
1-1/3 cups mozzarella cheese, shredded
1/3 cup blue cheese, crumbled
1 medium red (or green) bell pepper, thinly cut into bite-size strips/pieces
Heat oven to 375 degrees. Separate dough into 4 rectangles. On an ungreased cookie
sheet, place 2 rectangles, short ends together, forming a 14-by-5- inch rectangle. Firmly
press perforations and center seam to seal. In medium bowl, mix chicken and buffalo wing sauce; spoon mixture lengthwise in a 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheeses and pepper. Join remaining 2 rectangles to form another sheet, again pressing perforations to seal, and place over chicken mixture,
pinching enter seam to seal completely. Bake 18-22 minutes or until deep gold brown. Cut into slices; serve warm.
DeAnn M. Sharpless, Hillsboro
