Creamy, Cheesy Buffalo Chicken Puffs

When I was growing up as a kid in the United Kingdom, “game day” only happened twice a year: during the Premier League football FA Cup Final and the Wimbledon tennis final. I’d watch at my best friend’s house, where we’d crowd around the small TV with our glasses of flat coke (no ice, we’re British, remember?) and maybe a few sad snacks on the table. So you can imagine my delight when I moved to the United States 10 years ago and discovered it was, quite literally, a whole new ball game, where every sporting event isn’t just a great excuse for socializing — it’s an even better excuse to go all out on delicious bites and cocktails. Can you believe I spent so much of my life not knowing seven-layer dip existed?

As we slowly eased into our new American life, my eldest daughter discovered a penchant for Buffalo Wild Wings, and we embraced our weekly order with gusto: thirty traditional wings, salt and vinegar dry rub, and medium hot sauce on the side (never on the wings). The winning flavor combo of unctuous dark chicken meat, spicy hot sauce, cooling ranch, and crunchy carrots and celery led me to research other Buffalo chicken recipes, which is when I discovered the world of slow cooker buffalo chicken dip. It became a hit when I hosted summer parties (remember those?) and it’s what inspired me to make this recipe, which is essentially a hand-held version of the crowd-pleasing dip.

These creamy, gooey, cheesy puffs are all the best things about Buffalo chicken dip packaged into a bite-size appetizer. Starting with cooked chicken and store-bought crescent roll dough makes prep work quick, so they’re out of the oven and ready to eat in less than an hour. Serve with the traditional accompaniment of carrot and celery sticks alongside a good-quality store-bought blue cheese or ranch dressing for dipping. I guarantee they’ll be a slam dunk not just for March Madness, but also on any game day!