• 4 ounces cream cheese, softened
  • ⅓ cup hot sauce
  • 2 ½ cups chicken, cooked and shredded
  • 1 cup shredded Monterey jack Cheese
  • 1 cup mozzarella cheese
  • 2 sliced green onions
  • 8 ounces refrigerated crescent dinner roll, 2 cans


  1. In a large bowl, mix cream cheese and hot sauce until smooth.
  2. Mix in chicken, Monterey Jack cheese, mozzarella cheese, and green onions.
  3. Unroll cans of dough, separate into triangles. On a 12-inch skillet, arrange the triangles in ring, dough should overlap, leaving around 5 inches (12 ¾ cm) in the center.
  4. Spoon mixture on each triangle closest to the ring.
  5. Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
  6. Bake at 375˚F (190˚C) for 35 minutes or until the dough is golden brown.
  7. Cool 5 to 10 minutes before cutting into serving slices. Serve with Ranch or Blue Cheese