Preheat and prep the pan. Heat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly coat it with nonstick spray.

Make the filling. In a mixing bowl, stir together the softened cream cheese, buffalo sauce, and ranch (or blue cheese dressing) until smooth. Fold in the shredded chicken, cheddar, optional blue cheese, green onions, and celery. Taste and adjust heat or salt if needed.

Form the ring base. Open both cans of crescent rolls and separate into triangles. On the prepared baking sheet, arrange the triangles in a circle with the wide ends overlapping in the center and the points facing out, like a sunburst. You should have about a 5–6 inch open circle in the middle. Press the overlapping dough in the center to seal slightly.

Spoon on the filling. Place the buffalo chicken mixture in a ring around the center where the wide ends overlap, leaving a small border so it doesn’t spill out.

Fold and tuck. Lift the pointed ends of the crescents up and over the filling, tucking the tips under the center ring. It won’t cover everything completely—that’s fine. Lightly press seams to seal where you can.

Brush with egg wash. If using, brush the top with beaten egg for a glossy, golden finish.

Bake. Bake for 18–22 minutes, or until the crescents are deep golden brown and cooked through. If the top is browning too fast, tent loosely with foil for the last few minutes.

Cool and serve. Let the ring rest for 5 minutes before slicing. Serve with ranch or blue cheese dressing and crunchy veggies on the side.