First up, we have Buffalo chicken roll-ups:

4 ounces of cream cheese
2 cups chopped, cooked chicken
2 tbsp of your favorite wing sauce
1 cup shredded sharp cheddar cheese
1/4 cup diced celery
1 can crescent dough sheet (or one can of crescent rolls – just push the seams together)

Pre-heat oven to 400 degrees and spray an 8 inch pie plate with cooking spray. Mix the cream cheese, chicken and wing sauce till nicely blended. Add the cheese and celery to the chicken & cheese mix.

Unroll dough sheet and spread the chicken mixture evenly over the dough (go right to the edges). Starting with the long side, roll dough (think of a jelly roll).

Place seam-side down on a cutting board and slice into 8 even slices. Arrange the slices in the pan. Back for about 25 minutes or until golden brown.

Serve with either ranch or blue cheese dressing for dipping.

Next up we have a fresh take on pigs in a blanket (I’ll just admit it’s a family favorite here)

6 tbsp unsalted butter (melted)
2 tbsp honey mustard
Dash of paprika and garlic powder
1 can crescent dough sheet (or one can of crescent rolls – just push the seams together)
1 package of beef cocktail sausages

Pre-heat oven to 375 degrees and melt the butter. Brush an 8 inch springform pan with some of the melted butter. Brush the outside of a small oven-proof ramekin (3 or 4 inches) with butter and place in the middle of the springform pan.

Stir the honey mustard, paprika, and garlic into the remaining butter (if the butter starts to solidify, just pop it back in the microwave for about 20-30 seconds and give it a stir).

Unroll the crescent dough sheet and cut into 32 evenish pieces. Brush with a healthy coating of the honey mustard mix. Place one frank in a piece of dough and wrap it up.

Stack them in two rings in the springform pan. Then brush with the leftover mustard mix to give it a nice glaze.

Bake for about 20-25 minutes until the crescents are nice and golden brown.

Cool for a couple minutes before adding your favorite mustard in the ramekin to serve.