Heat the oven to 375°F and line a baking sheet with parchment paper. The parchment helps prevent sticking and makes cleanup easier.

In a medium bowl, combine the cooked chicken, softened cream cheese, buffalo wing sauce, shredded cheddar, and green onions if using. Stir until the mixture is evenly blended and compact rather than loose or watery.

Separate both tubes of crescent dough into triangles. For smaller appetizer portions, cut each triangle lengthwise into two narrow triangles, creating about 24 pieces depending on the dough brand and the size you prefer.

Place a small spoonful of buffalo chicken filling near the wide end of each dough piece. Keep the portion modest so the dough can close around it without excessive filling escaping.

Roll each piece from the wide end toward the point, wrapping the dough around the filling. Pinch or gently tuck the edges to help contain the mixture during baking.

Arrange the filled bites on the parchment-lined baking sheet with space between them. This allows the crescent dough to puff and brown instead of crowding together.

Bake for 12 to 15 minutes, or until the crescent dough is puffed and golden brown. Let the bites cool for several minutes before transferring them to a serving platter.

Serve warm with ranch or blue cheese dressing for dipping. Offer extra buffalo sauce on the side if your guests enjoy a stronger kick.