Preheat oven to 375°.

In a medium bowl mix together the cream cheese and Buffalo sauce until smooth.

Add in the cheese and the shredded chicken until just combined. Set aside.

On a jelly roll pan, arrange the crescent dough triangles so that the wide end forms a 5" circle in the center of the pan with the points facing out like a sun.The triangles will overlap in the center.

Spoon the cream cheese mixture onto the wide end of the crescent dough, around the circle.

Bring the pointy end of the dough up and over the cream cheese mixture, tucking the point under the wide end to secure it. Continue this around the circle until all of the triangles are tucked in.

Bake 20-25 minutes or until dough is golden brown and fully baked.

Cool 5 minutes before cutting and serving.

Serve with Ranch Dressing for dipping.