Buffalo Chicken Bake

This buffalo chicken bake combines spicy chicken, creamy ranch, and melted cheese wrapped in soft pizza dough for a hearty, crowd-pleasing meal. It transforms leftover chicken into something special with minimal effort and no mess.

I first made this during a snowy evening with leftover chicken and pizza dough. It quickly became a family favorite with even the kids asking for seconds and the sauce sparking lively dinner table conversations.

Ingredients

• Cooked shredded rotisserie chicken: tender and flavorful base for the filling
• Buffalo wing sauce: brings classic spicy tang choose authentic sauce not just hot sauce
• Ranch dressing: balances heat with creamy coolness essential to buffalo flavor
• Pizza dough: store-bought or homemade the soft crust contrasts perfectly with the filling
• Mozzarella cheese: melts beautifully for that stretchy gooey texture
• Sharp cheddar cheese: adds depth and a slight tang to complement the buffalo sauce

Step-by-Step Instructions

Get Your Chicken Ready:

Toss shredded cooked chicken with a quarter cup of buffalo sauce until all pieces are coated evenly. Let it rest so the flavors absorb fully before assembling.

Mix Up The Sauce Base:

Combine ranch dressing with the remaining quarter cup of buffalo sauce until smooth and uniform. This sauce will be spread on the dough and also works great for dipping.

Roll Out That Dough:

Lightly flour your surface and roll the pizza dough into a roughly 12 by 15 inch rectangle. If it shrinks back, let it rest five minutes and roll again for an easier shape.

Layer Everything Strategically:

Spread the buffalo-ranch mixture evenly across the dough leaving about an inch border around the edges. Evenly distribute the coated chicken on top, then sprinkle mozzarella and cheddar cheeses generously over everything.

Roll It Up Tight:

Starting from one long edge, roll the dough carefully to enclose the filling like a burrito. Pinch the seam and ends tightly to seal so nothing escapes while baking.

Bake It Golden:

Place the roll seam-side down on a greased or parchment-lined baking sheet. Optionally brush the top with olive oil for extra browning. Bake at 425 degrees Fahrenheit for about 30 minutes until golden and hollow-sounding when tapped.

Let It Rest Before Slicing:

Allow the roll to rest for at least five minutes to let the filling set. Use a sharp serrated knife and slice with gentle sawing motions for neat pieces that hold together.

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I love how the combination of mozzarella and cheddar cheeses creates a perfect balance of gooey melt and sharp flavor. This recipe always brings back memories of cozy family nights and hearty comfort food.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. Reheat wrapped in foil in a 350-degree oven for about ten minutes to keep the crust crisp. You can freeze the assembled roll before baking for up to three months. Just thaw overnight in the fridge and add 5 to 10 minutes to the baking time.

Ingredient Substitutions

Try cream cheese mixed into the chicken filling for extra richness. Add diced celery and blue cheese crumbles for a traditional buffalo twist. Swap buffalo sauce for barbecue sauce for a milder flavor variation. Use different cheese blends such as pepper jack or gouda for new tastes.

Serving Suggestions

Serve hot slices with extra ranch and buffalo sauce for dipping. Pair with crisp celery sticks or a simple green salad to balance the richness. Cut into smaller portions for appetizers or game day snacks.

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Frequently Asked Recipe Questions

→ Can I Use Raw Chicken Instead Of Cooked Chicken?

Using cooked chicken is best since the bake only needs about 30 minutes in the oven. Rotisserie or shredded cooked chicken ensures the filling heats through without drying out.

→ How Do I Prevent The Filling From Leaking Out?

Seal the dough edges carefully by pinching the seam and ends tightly. Bake the roll seam-side down on the sheet to help keep it closed and avoid leaks.

→ Can I Make This Less Spicy?

Absolutely! Adjust the amount of buffalo sauce to your preferred heat level or increase ranch dressing to mellow the spice for a milder flavor.

→ What's The Best Way To Slice This Without Making A Mess?

Let the baked roll rest for 5 to 10 minutes before slicing. Use a sharp serrated knife and a gentle sawing motion to get clean slices without the filling spilling out.

→ Can I Freeze This Buffalo Chicken Bake?

You can freeze the unbaked roll for up to 3 months. Thaw overnight in the fridge before baking and add 5 to 10 minutes to the cooking time for best results.