Vegetarian Buffalo Chicken Ring

Apparently Alexis really super misses when I used to cook real food and stuff.

I do this every winter. Every winter I lose motivation to do anything and we end up just sort of getting by. Then spring hits, fresh produce returns, and the sun stays up long enough to make my evenings fun. During this window of time, though, I just plain suck.

But this weekend I was like motivated and stuff, so I sort of threw something together and Alexis was all "Moooooom! This is amaaaaaazing! Make this more often!" and she gushed and she gushed and she gushed.

I mean, it was good, but I think maybe this is at least partially a "glass of water in the middle of the desert" kind of situation. Maybe. Or maybe she just really likes when I take a typically meat-centric thing and turn it vegetarian. Whatevs. Either way, it took maybe 5 minutes of preparation to end up with something delicious and that impressed the kid.

(Feel free to re-meat this. Shredded chicken can be your friend.)

Vegetarian Buffalo Chicken Ring
1 package Morningstar Chik'n Strips
1 package refrigerated crescent rolls
4 oz cream cheese, room temperature
1 cup Frank's Red Hot Buffalo Sauce
1/3 cup ranch dressing
Shredded colby jack cheese

1. Preheat oven to 375 degrees.

2. Place a piece of parchment paper on a baking sheet. Arrange the crescent rolls in the shape of a star - the long ends form the circle in the middle with the points going outward.

3. Heat the Chik'n Strips in a skillet according to the package instructions.

4. Mix the cream cheese, buffalo sauce, and ranch dressing together. Add in the cooked chik'n and mix some more.

5. Place the chik'n concoction all around the crescent rolls. Tuck the ends of the star up and over the chik'n.

6. Bake at 375 degrees for 20-25 minutes, or until lightly browned.

7. Pull the ring of goodness out of the oven and sprinkle shredded cheese on top. Place it back in the oven for 1-2 minutes to melt the cheese.

8. Tah-dah! Let it set for a minute or two before cutting.