Buffalo Chicken Rolls {Game Day Eats} Recipe
I have a tasty treat for you today. If you love the flavor of Buffalo Chicken then you'll love these Mini Buffalo Chicken Rolls. They're the perfect appetizer, snack or game day food. When it comes to football I'm not much of a fan, but my husband is, so I always make sure we have lots of tasty snacks on hand.
This recipe uses frozen bread dough which makes these Buffalo Chicken Rolls a snap to throw together. The filling consists of a creamy mixture of cooked chicken, hot sauce, ranch veggie dip, and two different cheeses (cream cheese and cheddar), all stuffed inside a fluffy roll.
The super bowl is right around the corner and these simple yet impressive rolls are sure to be a big hit. Lets get started and I will show you how to make them.
In a small bowl, combine the chicken, cream cheese, cheddar cheese, Marzetti® Ranch Veggie Dip, and hot sauce; set aside. I chose to use a dip instead of plain ranch dressing, because the dip is a bit thicker, so the filling holds up much better.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10x4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge.
Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture.
Cover and let rest for 30 minutes. Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through.
These Buffalo Chicken Rolls are delicious dipped in Marzetti Blue Cheese or Ranch Dressing. Don't forget the celery and carrots!
- Buffalo Chicken Rolls
- 1 - cup finely diced cooked chicken (I used Rotisserie)
- 4 oz - cream cheese, softened
- 1/4 - cup shredded cheddar or colby jack cheese
- 2 - tablespoon franks hot sauce
- 2 - tablespoons Marzetti Ranch Veggie Dip
- 1 -1 lb loaf frozen bread dough, thawed (prefer Rhodes)
In a small bowl, combine the chicken, cream cheese, cheddar cheese, ranch veggie dip, and hot sauce; set aside.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10x4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge.
Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture.
Cover and let rest for 30 minutes. Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through.
Serve immediately with Marzetti Blue Cheese or Ranch Dressing.
Cook's Note: Be careful not to cover stuff the rolls with too much filling or it will pop out of the sides. To avoid this you can divide the dough into 12 -15 equal pieces and roll each piece into a circle, add the chicken mixture in the center of each piece of dough. Bring all the corners of the dough up to the center and pinch together to seal. Place seam side down on a baking sheet. Continue with rising and then bake the rolls.
Recipe yields: 12-15 rolls depending on size.
adapted from: Whats Megan Making
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