20 Minute Chicken Parm Bites
1 can of (8) Crescent Rolls
2 fried chicken fingers, torn into small pieces
1/2 jar Spaghetti Sauce
1/2 block Mozzarella Cheese, cut into slices
(We used pepperjack because, once again, we like spicy...it was great!)
Lay the crescent rolls out.
Layer the chicken, sauce, and cheese on the fat part of the crescent roll. Make sure you don't put too much, or they won't roll well!
Roll up like a regular crescent roll. Once rolled, there's probably going to be a little coming out of the side...pinch the ends together to seal them.
Bake at 350 degrees for 20 minutes (or until browned).
2 cups Shredded Chicken
2 blocks Cream Cheese
3/4 Cup Ranch Dressing
1 cup hot sauce (the original recipe calls for less, but we like things spicy.)
2 cups Shredded Cheddar Cheese
Mix cream cheese and hot sauce together well. Add ranch dressing. Add chicken and half of the cheddar cheese. Pour into an oven-safe dish and sprinkle rest of cheese on top.
Bake for 30 minutes at 350 degrees. Add cheese, and bake until cheese is melted.
Serve with tortilla chips or Fritos. YUMMY!
Classic Rotel Dip
I feel like everybody has a different recipe for this...here's mine!
1 1lb. Block Velveeta (Use the low fat...I can't tell a difference.)
2 cans Rotel, not drained
1 roll Hot Sausage