Buffalo Chicken Alfredo Stuffed Crescents Easy Game Day Recipe

Steam rising from flaky, golden crescent rolls, gooey cheese stretching with every bite, and that unmistakable tangy heat of buffalo sauce—yeah, that’s how you know you’re in for something special. The first time I tried Buffalo Chicken Alfredo Stuffed Crescents, it was a total happy accident. I’d planned to make regular chicken crescents for a game day party, but I’d run out of marinara and had a half-jar of Alfredo sauce in the fridge. Then, the buffalo sauce caught my eye, and boom—these were born. Honestly, they disappeared faster than any snack I’ve ever put out.

There’s just something about the combination of creamy Alfredo, spicy buffalo chicken, and buttery crescent dough that has everyone reaching for seconds (and thirds). The best part? This recipe is ridiculously easy and uses ingredients you probably already have. It’s perfect for busy families, hungry teens, or anyone who wants to wow their friends on game day without breaking a sweat. After making this recipe dozens of times, I can tell you—it’s foolproof, customizable, and way more exciting than the usual party snacks. Buffalo chicken Alfredo stuffed crescents have become my secret weapon for gatherings, potlucks, and even quick weeknight dinners.

So whether you’re looking to spice up your appetizer game, need a quick meal for the family, or just want to treat yourself to something outrageously delicious, this recipe ticks all the boxes. If you love buffalo chicken dip or Alfredo pizza, you won’t be able to resist these stuffed crescents. I’ve tested, tweaked, and taste-tested these more times than I can count, and I’m convinced you’ll fall in love with them too—just like everyone who’s ever tried them at my table!

Why You’ll Love This Buffalo Chicken Alfredo Stuffed Crescents Recipe

Let’s face it—sometimes you just want a recipe that’s a total slam dunk. After making these Buffalo Chicken Alfredo Stuffed Crescents for everything from family movie nights to Super Bowl parties, I can honestly say they never disappoint. Here’s why you’ll want to save (and make) this one again and again:

• Quick & Easy: Ready in about 30 minutes, including prep. Perfect for those last-minute “What do I bring?” moments or when you want something hot and homemade without the hassle.
• Simple Ingredients: No hunting down rare spices or fancy cheeses. Everything is easy to find, and you might already have it in your fridge or pantry.
• Perfect for Game Day: These stuffed crescents are a total crowd-pleaser—ideal for serving up during big games, holiday parties, or any time you need an appetizer that wows.
• Crowd-Pleaser: Both kids and adults can’t stop at just one. Even folks who claim they don’t like spicy food usually come back for more because the Alfredo cools things down just right.
• Unbelievably Delicious: That creamy Alfredo mingling with tangy buffalo chicken and melty cheese inside buttery crescents? It’s comfort food at its absolute best.

What sets this recipe apart is the creamy, cheesy filling that balances the kick of buffalo sauce—no dry chicken here! By mixing Alfredo sauce directly into the chicken, you get a moist, rich stuffing that tastes like it came from a restaurant. I also love that you can prep these ahead of time and bake right before serving—makes party planning a breeze.

After years of recipe testing, I’ve found that the key is to use just the right amount of sauce so the crescents don’t get soggy. You’ll get all the flavor without any mess. This recipe makes it easy to impress, even if you don’t consider yourself a pro in the kitchen. It’s cozy comfort food with a spicy twist, and honestly, it’s hard not to sneak a couple before they even make it to the table. Don’t say I didn’t warn you!

What Ingredients You Will Need

This Buffalo Chicken Alfredo Stuffed Crescents recipe calls for classic, approachable ingredients that pack a punch of flavor. You won’t have to make any extra trips to specialty stores—just quick stops at your local grocery store, or maybe a quick dig through your fridge and pantry. Here’s what you’ll need:

• Crescent roll dough (2 tubes, 8 oz/226g each): The classic refrigerated kind—look for Pillsbury or your favorite store brand. If you only have one tube, just halve the rest of the filling ingredients and make a smaller batch.
• Cooked chicken (2 cups, about 250g, shredded or diced): Rotisserie chicken works great, but you can use leftover grilled or baked chicken too. I’ve even used canned chicken in a pinch.
• Buffalo wing sauce (1/3 cup, 80ml): Frank’s RedHot is my go-to, but use your favorite. For less heat, try a mild buffalo sauce. Want it hotter? Add a little extra or a dash of cayenne.
• Alfredo sauce (1/2 cup, 120ml): Store-bought or homemade both work. I love using Rao’s or Bertolli. If you’re dairy-free, look for vegan Alfredo (like Primal Kitchen).
• Cream cheese (2 oz, 56g, softened): This makes the filling extra creamy and helps it hold together. Neufchâtel works too if you want to lighten it up.
• Shredded mozzarella cheese (1 cup, 115g): Adds delicious stretch and gooeyness. Monterey Jack or provolone are good swaps.
• Shredded cheddar cheese (1/2 cup, 57g): For that classic buffalo chicken flavor. Colby Jack or a Mexican blend work in a pinch.
• Green onions (2, thinly sliced): Adds color and a pop of freshness. Chives or parsley work too.
• Garlic powder (1/2 tsp, 2g): For a subtle, savory background note.
• Salt & black pepper (to taste): You probably won’t need much salt if your cheeses and sauce are salty—taste the filling first.
• Optional: blue cheese crumbles (2 tbsp, 28g): For that authentic buffalo touch. Totally optional, but a must for blue cheese fans like me.

Ingredient swaps & tips: Use leftover turkey instead of chicken for a post-holiday twist. For a gluten-free version, swap in gluten-free crescent dough (if available near you). Not a fan of buffalo sauce? Try BBQ sauce for a milder option. You can easily double or halve the recipe based on your crowd, too. Oh, and if you want to sneak in some veggies, finely chopped spinach or bell peppers blend in beautifully with the filling!

Equipment Needed

You don’t need a fancy kitchen setup to make these Buffalo Chicken Alfredo Stuffed Crescents, which is part of their charm. Here’s what I always grab:

• Baking sheet: A standard half-sheet pan is perfect. If you have a nonstick one, even better—less cleanup.
• Parchment paper or silicone baking mat: Keeps the crescents from sticking and makes cleanup a breeze. If you’re out, a bit of nonstick spray on the pan works too.
• Mixing bowls (medium and small): For tossing together the filling and prepping any toppings. I’ve used everything from glass to plastic—no need to be picky.
• Fork or spatula: To mix the filling. A sturdy spoon works if that’s all you have.
• Measuring cups and spoons: For accuracy, especially with the sauces and cheeses.
• Knife and cutting board: For slicing green onions and prepping any add-ins.
• Pastry brush (optional): For brushing the tops with melted butter or extra sauce, if you want them extra golden. I’ve used my fingers in a pinch (not fancy, but it works!).

If you don’t have a silicone baking mat, parchment is your friend—just don’t use wax paper (it’ll smoke in the oven). For budget-friendly options, dollar store measuring cups and thrifted mixing bowls have served me well for years. After baking, I recommend letting your baking sheet cool before washing to avoid warping. If you use a cheese grater, a quick soak in warm water makes clean up so much easier!

How to Make Buffalo Chicken Alfredo Stuffed Crescents

1. Prep your oven and pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. This is your insurance policy against stuck-on cheese.
2. Mix the filling: In a medium bowl, combine 2 cups (250g) of shredded cooked chicken, 1/3 cup (80ml) buffalo wing sauce, 1/2 cup (120ml) Alfredo sauce, and 2 oz (56g) softened cream cheese. Stir until the mixture is creamy and evenly coated. Add 1 cup (115g) shredded mozzarella, 1/2 cup (57g) shredded cheddar, 2 thinly sliced green onions, and 1/2 tsp (2g) garlic powder. If you love blue cheese, toss in 2 tbsp (28g) crumbles now. Taste and season with a pinch of salt and some black pepper if needed.
3. Separate and fill crescents: Open both tubes of crescent roll dough and separate into 16 triangles (most standard tubes have 8). Place each triangle on your prepared pan. Spoon about 2 tablespoons of the filling onto the wide end of each triangle. Don’t overfill—trust me, I’ve learned this the hard way (oozing cheese everywhere means less cheese inside).
4. Roll and shape: Starting at the wide end, gently roll up each crescent, tucking the ends under slightly to prevent leaks. Arrange them with a little space between each one. If some filling peeks out, that’s totally fine—more cheese on the outside never hurt anyone.
5. Optional: brush tops for extra flavor: For an irresistible finish, brush the tops with a bit of melted butter or a touch of extra buffalo sauce. This helps them get super golden and adds another pop of flavor.
6. Bake: Bake in the preheated oven for 14-18 minutes, or until the crescents are deeply golden and the filling is bubbling at the edges. Rotate your pan halfway through if your oven has hot spots.
7. Cool slightly and serve: Let the crescents cool on the pan for about 5 minutes before serving. The filling will set slightly as they cool, making them easier to eat with your hands (and less lava-hot inside—trust me, I’ve burned my tongue more than once from impatience!).

Troubleshooting: If your crescents brown too fast, tent with foil for the last few minutes. If any filling leaks out, just scoop it up and serve on the side—no one’s complaining about extra cheesy bits. These are best enjoyed warm, but leftovers reheat beautifully too. Don’t forget to serve with extra buffalo sauce or ranch for dipping!

Buffalo Chicken Alfredo Stuffed Crescents: Cooking Tips & Techniques

Making Buffalo Chicken Alfredo Stuffed Crescents is pretty straightforward, but a few tried-and-true tricks can make them truly irresistible. Here’s what I’ve learned after baking batch after batch (because my family seriously requests these all the time):

• Don’t overfill the crescents: It’s tempting to pile on the filling, but if you add too much, they’ll burst open as they bake. Stick to about 2 tablespoons per crescent—any extra filling can be baked in a ramekin for a mini dip.
• Soften cream cheese ahead of time: Cold cream cheese won’t mix smoothly, and you’ll end up with lumps. Let it sit out while you prep the other ingredients, or zap it in the microwave for 10-15 seconds if you’re in a rush.
• Melted butter finish: Brushing the tops with melted butter (or buffalo sauce) right before baking helps the crescents turn an even deeper golden brown and adds a subtle richness.
• Pinch and tuck: If you notice any filling oozing out as you roll, pinch the seams closed and tuck the ends under. This helps hold everything inside and gives you neater, bakery-style crescents.
• Let them cool before serving: Hot cheese can be like molten lava! Give the crescents a few minutes to cool—this also helps the filling set, making them less messy to eat.
• Batch baking for a crowd: Double the recipe and bake on two sheets at once, rotating halfway through for even browning. Or bake in advance and reheat right before serving—no one will ever know.

I’ve had batches where I used too much sauce and the bottoms got a bit soggy, so keep things balanced. If your crescents aren’t browning evenly, move them up a rack for the last few minutes. And if you’re multitasking (hello, busy game day kitchen!), get all your filling mixed before you pop open the dough so you can work efficiently. These little tips make a big difference for perfect, Pinterest-worthy crescents every time.

Variations & Adaptations

One of my favorite things about Buffalo Chicken Alfredo Stuffed Crescents is how easy they are to tweak. Whether you need to swap ingredients for dietary needs or just want to try something new, here are some of my go-to variations:

• Low-Carb/Keto Version: Use low-carb crescent dough (if you can find it) or wrap the filling in blanched cabbage leaves and bake. You can also use almond flour-based dough recipes for a homemade touch.
• Vegetarian Option: Swap the chicken for canned jackfruit, cooked cauliflower, or chickpeas. Use buffalo sauce and Alfredo as usual—this combo works surprisingly well! I’ve made a veggie version with roasted cauliflower and it disappeared just as fast.
• Spicy Ranch Variation: Mix ranch dressing powder into the filling and swap half the Alfredo for ranch. It adds a zesty twist that’s always a hit at parties.
• Allergy-Friendly Swaps: For gluten-free needs, use gluten-free crescent dough (or even gluten-free tortillas, rolled and baked). For dairy-free, use vegan cream cheese, vegan Alfredo, and plant-based cheeses—Violife and Daiya are solid picks.
• Seasonal Add-Ins: Toss in a handful of diced bell peppers, spinach, or roasted corn for color and crunch. In the fall, I like to add a pinch of smoked paprika for warmth.

Personally, I love adding a handful of chopped celery or carrot for extra crunch and flavor—a nod to classic buffalo chicken wings. If you want to change up the cheese, try pepper jack for a little extra kick or smoked gouda for a richer taste. The possibilities are endless, so don’t be afraid to make these stuffed crescents your own!

Serving & Storage Suggestions

Buffalo Chicken Alfredo Stuffed Crescents are best served warm, right out of the oven, when the cheese is still gooey and the dough is at its flakiest. Arrange them on a big platter, sprinkle with extra green onions or blue cheese crumbles, and watch them disappear. For a fun presentation, serve with celery sticks and your favorite dipping sauces—ranch, blue cheese, or extra buffalo are all winners.

If you’re planning ahead, these crescents can be baked up to a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 8-10 minutes or until warmed through. The microwave works for a quick fix, but the oven keeps the dough crispier.

These crescents also freeze well! After baking and cooling, wrap tightly in foil or a freezer bag. Reheat straight from frozen at 350°F (175°C) for about 15 minutes. The flavors get even better as they sit, so don’t be surprised if you find yourself reaching for one the next day as a quick lunch or snack.

Nutritional Information & Benefits

Each Buffalo Chicken Alfredo Stuffed Crescent is estimated to have around 180-200 calories, 9g fat, 13g protein, and 14g carbs (values will vary based on brands and exact measurements). They’re a great source of protein from the chicken and cheese, and you can bump up fiber by adding veggies like spinach or peppers.

If you’re watching carbs or gluten, check your crescent dough and Alfredo sauce labels—there are gluten-free and lower-carb options out there. This recipe does contain dairy and wheat, so be mindful of allergies. The moderate protein content makes these crescents surprisingly satisfying, and they’re way lighter than fried appetizers. From a wellness perspective, I love that you can sneak in extra veggies and control the heat level, making these a fun, customizable treat for any crowd.

Conclusion

If you’re looking for an appetizer that’s a guaranteed hit, you can’t go wrong with Buffalo Chicken Alfredo Stuffed Crescents. They combine everything we love about classic buffalo chicken and Alfredo pasta, all wrapped up in warm, flaky dough. This recipe is my go-to for game days, parties, or even easy weeknight dinners—because sometimes comfort food is the answer, no matter what the question is!

Don’t be afraid to tweak the heat, swap cheeses, or sneak in your favorite veggies. The best recipes are the ones you make your own, and this one is endlessly adaptable. Personally, I love the way these crescents bring people together—you can literally see the excitement when you pull them out of the oven. Give them a try, and let me know in the comments how you made them your own. Did you add extra spice? Go veggie? I can’t wait to hear your twists!

Ready to bake? Grab your ingredients, roll up your sleeves, and get ready for the best buffalo chicken snack you’ve ever had. Happy cooking, friends!

Frequently Asked Questions

Can I make Buffalo Chicken Alfredo Stuffed Crescents ahead of time?

Absolutely! You can assemble the crescents up to a day in advance, cover them, and refrigerate until ready to bake. Just add an extra minute or two to the baking time if they’re going into the oven cold.

Do I have to use Alfredo sauce, or can I substitute something else?

Alfredo adds creamy richness, but you can swap in plain cream cheese, ranch dressing, or even Greek yogurt for a lighter option. Each one gives a slightly different flavor, but all work well!

What’s the best way to shred chicken for this recipe?

Rotisserie chicken is my favorite—just pull off the meat and shred with two forks. You can also bake or boil chicken breasts, then shred. If you’re in a rush, canned chicken works too (drain it well first).

Are these Buffalo Chicken Alfredo Stuffed Crescents very spicy?

They have a mild to moderate heat. For less spice, use a mild buffalo sauce or add more Alfredo sauce. If you want them extra spicy, add a dash of cayenne or use a hot buffalo sauce.

Can I freeze leftover stuffed crescents?

Yes! After baking and cooling, wrap crescents tightly and freeze for up to 2 months. Reheat directly from frozen at 350°F (175°C) until hot and crispy—about 15 minutes.

Print