Buffalo Chicken Stuffed Bread Rolls
Ingredients:
- 2 boneless chicken breasts
- 1 teaspoon olive oil
- 1 pizza dough (store-bought, left at room temperature for 20 minutes)
- 8 oz shredded part-skim mozzarella cheese
- 3 oz shredded cheddar cheese
- 1/2 cup Franks Wing Sauce
- 1/3 cup ranch or blue cheese dressing
Instructions:
- Cube the chicken, season with salt and pepper, then cook in a skillet with olive oil until fully cooked.
Add 1/4 cup of wing sauce, stir, and let it simmer briefly. Remove from heat and let it cool. - Preheat the oven to 425°F.
- On a floured surface, stretch the pizza dough into a long rectangle.
- Spread ranch or blue cheese dressing and the remaining 1/4 cup of wing sauce on the dough. Add the cooled
chicken, then top with mozzarella and cheddar cheese. Optionally, drizzle a bit more wing sauce for extra
spice. - Roll the dough into a pinwheel shape, ensuring the ends are tucked in to prevent any filling from
escaping during baking. - Spray a baking sheet with a light coat of non-stick cooking spray. Place the rolled bread on the pan and
bake for 20 to 25 minutes. - Allow it to rest for five minutes before slicing and savoring!
Note: Oven temperatures may vary, so consider placing the rack in the middle of the
oven. If needed, adjust the temperature to 400 degrees for a slightly longer cooking time.