Buffalo Chicken Roll Up

By Rosemarie Zub
@rozemarie

I was in the mood to make something different and Delish, I raided my fridge and had chicken breasts but not enough for a meal, So on when the thinking cap and out came this terrific bread appetizer. Family loved it and requests this all the time, as well as friends and family when I ask what can I bring LOL!

Rating:

★★★★★ 1 vote

Serves:

6-8

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 c: boneless skinless chicken breasts
2 Tbsp: olive oil
: salt & pepper
: 1 recipe of pizza dough (my recipe follows, or your own recipe for pizza dough)
1/2 c: buffalo wing sauce
1/4 c: * buffalo salad dressing
1/4 c: * ranch dressing
: handfuls of shredded mozzarella and shredded cheddar cheese
3/4 c: lukewarm water
1 Tbsp: active dry yeast
1 tsp: sugar
2 1/4 c: flour
1 tsp: salt
2 Tbsp: extra-virgin olive oil

How to Make Buffalo Chicken Roll Up

Step-by-Step

1Pre-heat oven to 425°F.
Cut chicken into cubes. Season with salt and pepper. Heat olive oil in skillet and add chicken when hot. Cook chicken completely and then add ½ cup of wing sauce. Stir to coat chicken and let simmer for a bit till sauce thickens. Take chicken off heat and let cool. Add chicken to a food processor and pulse till chopped.
2On a well floured surface, spread pizza dough into a long rectangle shape.Add buffalo dressing and ranch dressing (*more if needed)to top of dough and spread all over with a brush. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier. Roll the dough like a pinwheel until you reach the end. Make sure you seal the roll and tuck in ends.
3Spray baking sheet with light coat of non-stick cooking spray. Place rack in middle of oven. Carefully place bread on the pan and bake for 20 to 25 minutes.
Let sit for five minutes , slice and enjoy!
4My Dough Instructions:
In a small bowl, stir together the lukewarm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes.
Using a stand mixer, mix the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and place in the microwave or oven with no draft and let rise until doubled in size, 45 minutes to 1 hour. Punch down the dough before using.