Buffalo Chicken Baseballs

I make Chicken Baseballs often.  As a matter of fact, way back in 2008 when I was just a baby blogger, I blogged about them.  I love them.  They are not terrible for you calorie wise if you use the low-fat crescent rolls and non-fat or 1/3 less fat cream cheese.  Recently I started thinking I should try my hand at a different flavor such as….Buffalo!  Why not?  After I made the Buffalo Chicken Pasta Salad I realized I could probably do the same thing with these Chicken Baseballs.

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!

I use Pillsbury low-fat crescent rolls because in my opinion, they are the best ones out there to use.  I know there several store brand rolls but I have not yet found one that I like as well as Pillsbury.  (I am not being compansated for telling you this – it is just my opinion.  However if Pillsbury wanted to pay me I wouldn’t say no!  ha!)

Buffalo Chicken Baseballs
Printable recipe


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.