Preheat your oven to 375°F (190°C).
Cook the chicken breasts in a skillet over medium heat until fully cooked, about 10-12 minutes.
Shred the cooked chicken using two forks and mix in the Buffalo sauce, garlic powder, salt, and pepper.
Stir in the shredded cheddar cheese into the chicken mixture.
Roll out the crescent roll dough on a lightly floured surface and separate it into triangles.
Place a spoonful of the chicken mixture at the wide end of each triangle and roll it up.
Place the filled rolls on a baking sheet lined with parchment paper.
Brush the tops with olive oil before baking.
Bake for 12-15 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.
