Grumpy and I both enjoy Buffalo Hot Wings, but neither one of us need the fat and calories involved in eating them. Once in a while its ok to have them but we like that buffalo flavor more often than that. I'm so glad I made these this way. Grumpy's exact words were "These were the best Chicken Baseballs you have ever made." I'll definitely make them again because I pretty much feel the same way!
Buffalo Chicken Baseballs
Makes 4 baseballs
1 can Pillsbury Crescent Rolls (low-fat)
2 cups diced cooked chicken
5 oz. 1/3 less fat cream cheese - I do use Philadelphia. There is a difference in texture when you buy no name brands)
1-2 tablespoons Frank's Red Hot sauce
2-3 dashes Worcestershire sauce
Milk, as needed, to make sauce creamy - I used about 1 tablespoon of almond milk
With electric mixer mix hot sauce and cream cheese together until creamy. Add a couple dashes of Worcestershire sauce and milk as needed. Once incorporated stir in chopped chicken. Set aside.
Open can of crescent rolls and separate the four rectangles from each other. Do not separate the rectangles into the triangles. Using a rolling pin, roll out one of the rectangles to flatten and stretch it out more, pinching seams together to prevent holes as you roll. Place 1/2 cup chicken mixture in the center of dough and then pull opposite corners over the filling and pinch together to seal. Place on parchment lined cookie sheet and sprinkle with breadcrumbs. Repeat with remaining 3 sections of dough.
Bake at 350 for20-25 minutes, or until roll is browned.