How to make it
Line cookie sheet with parchment paper. In a medium bowl, mix Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and cream cheese. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture into 1 1/2-inch balls; place balls on cookie sheet. Refrigerate for 20 minutes.
Meanwhile, heat the oven to 350°F. If using crescent rounds, remove from the package, but do not separate the rounds. If using crescent rolls, remove from the package, but do not unroll. Using a serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
In a shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on a large ungreased cookie sheet. Bake for 17 to 22 minutes or until golden brown. Cool for 5 minutes. Serve warm with more Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!