Buffalo Chicken Rolls (Print Version)
# Ingredients:
→ Seasoned Dough
01 -
1 egg, whisked
02 -
1 teaspoon Italian herbs mix
03 -
1 tablespoon of sesame seeds
04 -
1 pound of ready-to-use pizza dough
→ Chicken Filling with Buffalo Flavor
05 -
2 tablespoons fresh chives, finely chopped
06 -
1 jalapeño, minced and seeds removed
07 -
1/2 cup buffalo hot sauce
08 -
1 cup shredded chicken, already cooked
09 -
1/2 cup chopped parsley or cilantro, your choice
→ Cheesy Layers
10 -
1/2 cup grated asiago or parmesan cheese
11 -
1 cup shredded cheddar cheese
12 -
1/2 cup crumbled blue cheese (optional)
13 -
1/2 cup creamy ranch dressing
14 -
1 cup mozzarella cheese, shredded
# Instructions:
01 -
Turn on your oven and set it to 450°F. Cover a sheet pan with parchment paper.
02 -
In a mixing bowl, put in the chicken, the buffalo sauce, the freshly cut parsley or cilantro, chives, and jalapeño. Give it all a good stir.
03 -
Cut the dough into 4 portions. Roll each piece on a floured surface to form a circle or oval about 8 inches across. Spread a bit of ranch on each piece, add a layer of the chicken mixture, then sprinkle on a mix of mozzarella and cheddar cheeses. Drizzle with buffalo sauce if you like more heat. Fold in the edges, roll it up tight like a log, and seal the ends. Place seam-side down on the lined tray.
04 -
Grab a bowl and mix parmesan, sesame seeds, and Italian seasoning together. Brush the stromboli tops with the egg wash. Sprinkle the mix over each one, and use a sharp blade to cut two tiny slits on top.
05 -
Pop them in the heated oven for 10 minutes. Then lower the temperature to 375°F and keep them in there for another 20-30 minutes until they're a nice golden brown. Enjoy them with extra ranch or buffalo sauce if you'd like.
# Notes:
01 -
You can swap out store-bought buffalo sauce and ranch for homemade ones if you have them.