EASY BUFFALO CHICKEN STROMBOLI

[bunny001]

2 CANS (8 0Z EACH) REFRIGERATED CRESCENT ROLLS

1 PACKAGE (9 OZ) FROZEN COOKED CHICKEN STRIPS, ( ABOUT 2 CUPS), THAWED, CUT INTO 1/2 INCH PIECES

1/4 CUP BUFFALO WING SAUCE

3/4 CUP SHREDDED MOZZARELLA CHEESE

1/4 CUP CRUMBLED BLUE CHEESE

1 MEDIUM GREEN OR RED BELL PEPPER, CUT INTO THIN BITE SIZE STRIPS ( OR USE STRIPS OF BOTH COLORS)

1/4 CUP FINELY CHOPPED RED ONION

BLUE CHEESE DRESSING, IF DESIRED

HEAT OVEN TO 350 DEGREES. SPRAY LARGE COOKIE SHEET W/ COOKING SPRAY. UNROLL BOTH CANS OF DOUGH INTO 2 LARGE RECTANGLES ON COOKIE SHEET. FORMING 15X10 INCH RECTANGLE, PRESS EDGES AND PERFORATIONS TO SEAL. IN MEDIUM BOWL, MIX CHICKEN AND BUFFALO WING SAUCE. SPOON CHICKEN MIXTURE LENGHTWISE IN 4 INCH WIDE STRIP DOWN CENTER OF DOUGH TO WITHIN 1 INCH OF SHORT SIDES. TOP WITH MOZZARELLA AND BLUE CHEESES, BELL PEPPER AND ONION. BRING LONG SIDES OF DOUGH UP OVER FILLING, OVERLAPPING 1 INCH, FIRMLY PRESS CENTER SEAM AND W/ A FORK PRESS ENDS TO SEAL. BAKE 30 TO 40 MINUTES OR UNTIL DEEP GOLDEN BROWN. IMMEDIATELY REMOVE FROM COOKIE SHEET. CUT CROSSWISE INTO SLICES, SERVE WARM.

[Jerryanne]

Bunny-I SO love it when you have time to share your recipes....another great one here girl! We love Buffalo chicken anything! Thanks so much!!!!

[bunny001]

AND ANOTHER ONE KGREEN.

[Christine Mlinek]

loving this one....