For some people, Labor Day is depressing because it marks the end of summer.  But not for me.  Labor Day means the beginning of football season!  Since college football started last weekend (Go Illini!) and the NFL starts tonight (Go Eagles!  Go Bears!), I figured what a perfect opportunity to make these Buffalo Chicken Eggrolls.  These could easily be an appetizer, a snack, a lunch or a dinner – perfect for whatever time your game starts.  These cute little spicy eggrolls contain shreaded chicken (I used thin chicken breasts which cook faster than regular chicken breasts), buffalo sauce, light cream cheese and ranch seasoning.  I prefer my buffalo chicken with ranch instead of blue cheese so the cream cheese/ranch combination was right up my alley.  And they are baked, not fried so there is no reason to feel too guilty.  There isn’t a set recipe for these so you can add as little or as much buffalo sauce as you want (just make sure to roll them up tightly so the sauce doesn’t ooze out as they bake).  They pack up easily too which will make you the hit of the tailgate!  Try them.  Like now.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Iowa Girl Eats Blog – Thanks, Kristin! 🙂