Spicy Chicken Roll

On Sunday afternoons, I often set up my crock pot to cook several pounds of chicken to be used for various meals during the work week. I load up my slow cooker to let the chicken simmer away for 8 hours and then chop or shred the poultry for chicken salad, chicken lasagna, spicy buffalo chicken sandwiches, or to be used as a green salad ingredient. This is a complete time saver when trying to juggle a full work day and a lengthy commute, while working to get a decent meal on the table in a timely manner.

I usually serve this Spicy Chicken Roll with a fresh green salad. My children will often take a slice for their lunch bag, to be eaten cold or heated. The mild spicy flavor is a family favorite.

4 ounces cream cheese, softened

2 1/2 cups chicken breast, shredded

1/2 cup hot sauce. (I use Franks brand)

1 cup mozzarella cheese, shredded

2 cans crescent rolls

Heat oven to 350 degrees. In small saucepan, mix cream cheese, hot sauce, chicken and shredded cheese. Heat on medium-low until combined and cheese has melted. Cool.

Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form a circle in center. Use a small oven- safe bowl to guide and maintain a circle. Dough will overlap. Dough ring should look like a sun.

Spoon cream cheese mixture on the half of each triangle closest to center of ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before slicing into serving sized pieces.