• Preheat the oven to 375° and line a cookie sheet with foil. Set aside.

Buffalo Chicken Mixture

• Add the buffalo sauce to the chicken and toss to coat. Set aside.
• In a medium sized bowl, beat cream cheese and pepper for about 1-2 minutes, or until smooth.
• Add the sauced chicken, celery, and green onions. Fold until combined.
• Lastly, add the cheddar cheese and gently stir until combined.
• With a sharp knife, slice down the center of each crescent roll, making sure not to cut through to the bottom.
• Repeat the process with remaining croissants.
• Gently open each roll and add about 3 tablespoons of chicken filling.
• Repeat with remaining filling and croissants.

Parmesan Ranch Butter

• In a small bowl, heat the butter until melted.
• Add the ranch seasoning and Parmesan cheese, and mix until blended.
• Baste the bottom of each croissant and place onto a foil lined cookie sheet.
• Brush the remaining butter mixture on the sides and top of each of the croissants.
• Bake for 13-15 minutes or until golden brown and cheese is bubbling.
• Remove from the pan and cool slightly before serving.