Receta Buffalo Chicken Rolls
With hot wing/buffalo sauce, 3 types of cheeses, and shredded chicken, this recipe is bound to please even the pickiest of eaters! Serve with blue cheese or ranch dressing.
I've been receiving some requests for game day recipes lately so I figured I would post this one. Sports and I do not make a lovely combination. However, I will be the first one to admit to having a love affair with game day food. There is just something about a hot pot of chili simmering on low heat or the smell of caramel brownies in the air as you watch your loved ones become hypnotized by the television screen.
I remember attending a few game day parties back in the day and instead of sitting in the living room with the guys, you always found me in the kitchen or dining room congregating with the ladies. I never left a party without asking how the hostess made her recipes. If there was a dessert or concoction that was a hit, you can be sure I always tried to ask for the recipe. Sometimes they remembered to share it with me, other times they would forget. I always remembered the 'idea' of the dish though and always wrote it down.
Unfortunately, this recipe did not come to me while attending those awesome game day parties. It came from an evening of searching Pinterest for ways to use up shredded cooked chicken. It very well can be used as a game day appetizers though, due to the tangy taste of the buffalo sauce and the rich taste of blue cheese.
First, you're going to start out with defrosting some frozen yeast rolls in a baking dish coated with olive oil. Preheat your oven to 200 degrees then turn it off. Immediately place the yeast rolls inside, uncovered, for an hour. Don't peak either!
You can use refrigerated crescent rolls for this recipe as well. If you choose to use the crescents, defrosting is not needed. It makes economic sense for us to use yeast rolls (30 to 40 rolls per bag) so that's what we do.
While the rolls are defrosting, work on prepping the rest of the ingredients.
Combine the cream cheese, blue cheese, mozzarella cheese, shredded cooked chicken, and buffalo sauce into a bowl. Then stir, stir, stir.
Flatten out one biscuit, then take 2 tablespoons (measured with a measuring spoon) of the chicken mixture and place it in the middle. The same action can be used for crescent rolls as well.
Roll the individual roll into a ball and place it back into the baking dish with the seem side down. You also want to make sure that the dish is coated with cooking spray before placing them back inside. Once finished, take your egg wash and paint the tops each roll. Do the same for the crescent rolls
Place the baking dish inside a preheated 425 degree oven for 15 to 20 minutes or until rolls turn light brown. For crescent rolls, follow the directions on the package for baking.
Ta-da! You did it! Can we say gorgeous?! As I always tell my baby chefs in my classes, "great job!"
I don't even have to mention how ooey and gooey the cheese is!
Serve these with ranch dressing, blue cheese dressing, celery sticks, and even onion rings. The sky is the limit!
Make these little gems part of your game day menu and I promise people will be asking you for the recipe!
(makes 12 rolls or 16 crescent rolls)
Ingredients:
- 2 tablespoons of olive oil
- 12 frozen yeast rolls or 16 refrigerated crescent rolls
- 4 oz. of cream cheese, softened
- 2 cups shredded and cooked chicken breast
- 1/4 cup crumbled blue cheese
- 1/4 cup buffalo/hot wing sauce
- 1 cup shredded Mozzarella cheese
- 1/8 cup chopped green onions
- 1 egg
- 1 tablespoon of water
Directions:
1. Preheat oven to 200 degrees.
2. Coat the bottom of a 9x13 inch baking dish with 2 tablespoons of olive oil.
3. Place frozen yeast rolls an inch apart in the baking dish.
4. Turn off oven and place dish inside, uncovered. Let it sit in the oven for an hour, making sure to keep the doors closed. (skip numbers 1-4 if using refrigerated crescent rolls)
5. While rolls are defrosting, combine the cream cheese, shredded chicken, blue cheese, buffalo/hot wing sauce, Mozzarella cheese, and green onions in a medium bowl. Stir until well combined.
6. Beat the egg with 1 tablespoon of water and set aside.
7. When rolls are finished defrosting, flatten each one and place 2 tablespoons of the chicken filling in the center. If using crescent rolls, repeat this action.
8. Preheat oven to 425 degrees (or to the temperature that the crescent rolls state on the package).
9. Roll each piece into a ball and place them back inside the baking dish (make sure to spray the dish with cooking spray before proceeding).
10. Brush the tops of each roll with the egg mixture.
11. Bake in the oven for 15 to 20 minutes or until tops are light brown.
12. Serve with ranch or blue cheese dressing, onion rings, celery sticks, or fries.