2 green onions
1 Pillsbury crescent rolls
1 c. chopped rotisserie chicken
2 oz. cream cheese
1 1/2 c. shredded cheddar
Frank's Red Hot Sauce (to taste)
Preheat oven to 375 degrees. Grease cookie sheet. Take cream cheese out of the fridge to get to room temperature. Mince two green onions and add to the rotisserie chicken. Set aside. Combine the ranch dressing and the hot sauce to the level of spicy that you like, and set aside. Unroll the crescent rolls into two rectangles. Press seams together with fingers. Spread a thin layer of cream cheese on the bottom of each rectangle. Top with the chicken and onion mixture, the shredded cheddar cheese, and spoon the hot sauce and ranch dressing over the top. Roll the crescent roll from one side to the other so that all of the ingredients are tucked inside. Using a sharp knife, cut 1/4 inch slices of the roll and place on the greased cookie sheet. Cook for approximately 11 minutes or until golden brown. Let cool for about a minute and remove from the pan. Cool on wire rack.