Buffalo chicken rolls! Need we say more? This is a recipe for one of the tastiest and most easy-to-prepare snacks you’ll ever make. So what are you waiting for? Scroll down and get the
Instructions.
12 homemade or store-bought dinner rolls
1 8 oz. block of cream cheese, softened
2 cups of cooked and chopped buffalo chicken
1/4 cup of hot sauce (or more to taste)
3 tablespoons ranch dressing mix (we used Hidden Valley)
buffalo wing sauce for dipping (optional)
Preparation
For rolls: Slice each roll in half lengthwise, but do not cut all the way through so they still stay connected. Spread the cream cheese over the rolls and then sprinkle with buffalo chicken and hot sauce. Sprinkle ranch dressing mix on each roll and top with a little hot sauce (if desired).
Take a fork and press down repeatedly in a criss-cross pattern, making sure to go all the way through both layers of the roll. This gives it that "layered" look which you'll see in many restaurants. When you're done, wrap the rolls with foil to keep them together and place them in the refrigerator for 30 minutes for easier handling when dipping later. Serve with ranch dressing or wing sauce if desired.
For the buffalo chicken: Cooked chicken has about half the water content of raw chicken. This means it will steam more evenly and cook faster. To cook, mix 1 cup of water with 1/4 cup of hot sauce in a saucepan on medium heat. Add 8 ounces of cream cheese and mix until blended. Add 2 cups cooked diced chicken. Mix just until cream cheese melts into the meat. Add 3 tablespoons ranch dressing mix and salt or other seasonings to taste.
