Buffalo Chicken Rolls

Today is the final post in the #foodiefootballfans recipe collaboration! My team didn�t make it to the big game, which means I can actually focus on the halftime show and the food this year. And that�s a big win (sigh, sorry hawks), because we�re having buffalo chicken rolls! 


It�s like if you took cinnamon rolls, but rather than sweet dough filled with gooey cinnamon filling and smothered in icing (ok, damnit, now I want that), we have fluffy, bready dough filled with spicy, saucy, shreddy buffalo chicken! Dipped in blue cheese dressing! Buffalo chicken rolls! Buffalo chicken buns? These are so fun and good!! 

Ok, so, confession: I first made a batch of homemade dough that was super dry and didn�t rise very well. So for these, I took a move from the old JFK (my dad, not the president) playbook, and pulled out a roll of Rhodes frozen bread dough. A real family favorite. And I don�t regret it one bit! Success! These turned out fluffy, light, bready, and so great, with so much less effort than homemade dough. No shame in my frozen dough game. 

Buffalo Chicken Rolls

Be sure to read all the instructions before getting started. The dough has to thaw (overnight) and then rise, so account for the extra time. 

1.5 lbs boneless skinless chicken thighs, cut into 3 chunks per thigh salt, pepper, a pinch of cayenne 5 tablespoons butter 3/4 cup buffalo sauce (I prefer Frank�s Red Hot) 3 tablespoons brown sugar 1 loaf of Rhodes Frozen White Bread dough 3 green onions, thinly sliced Optional: 1 cup Mozzarella cheese Blue cheese dressing for serving

Follow the package instructions to thaw the dough. It takes several hours, even overnight. Make the chicken: preheat oven to 425F, and spread chicken evenly in a baking dish. Sprinkle with salt pepper, and cayenne. Bake for 30 minutes. Meanwhile, in a small saucepan, melt the butter, and stir in the brown sugar and buffalo sauce. Heat and stir until sugar is dissolved. After the chicken has baked for 30 minutes, pour on sauce, and bake another 15 minutes. Remove from oven, and shred. If the dough isn�t ready, then refrigerate the chicken and reheat before preparing rolls. Make the rolls. Place thawed dough in a lightly greased bowl, cover, and rise until doubled (approx. 60 to 90 minutes) Deflate dough, and roll into a 12" x 18" rectangle Spread evenly with chicken, and sprinkle with green onions (and cheese, if using) Starting with a long end, roll into a log. Cut the log into 19-12 pieces Space rolls out evenly in a baking dish (if you want them to grow together, like in my photo, then use an 11x7 or 13x9 inch dish, or for individual rolls, space further apart on a baking sheet), and lightly flatten Cover the pan, and rise for 60 to 90 minutes, until the rolls are puffy Preheat oven to 350�F Bake for 25 to 30 minutes, until they rolls are golden brown Serve with a side of blue cheese dressing or dip

Wait, there's more! Check out all the game day recipes from the other #foodiefootballfan bloggers! 

Classic Potato Salad by Celebrating Family 
Chili Cheese Burritos by Love Bakes Good Cakes  
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass 
Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles 
Jalapeno Pale Ale Chili by Beer Girl Cooks 
Jalapeno Popper Pull Apart Bread by The Life Jolie 
Sausage Pepperoni Pizza Dip by Feast + West 
Baked Southwestern Egg Rolls by Family Food on the Table 
Mini Bacon Ranch Cheese Balls by Honey & Birch 
Cookie Dough Cheese Ball by Bread Booze Bacon 
Hawaiian Pizza Jalapeno Poppers by Love & Flour 
Meatloaf Sliders by Foodtastic Mom 
Wonton Taco Cups by A Mind Full Mom 
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is 
Bean and Cheese Taco Bites by The BakerMama 
Monte Cristo Poppers by See Aimee Cook 
Chile Beer Sangria by Cake 'n Knife 
Low Carb Stuffed Crust Pizza by Sustaining the Powers 
Puff Pastry Pizza Bites by The Mexitalian 
No Churn Pistachio Baklava Ice Cream by Club Narwhal 
Roasted Jalapeno Poppers by Off the Eaten Path 
Buffalo Cauliflower Mac and Cheese by Hello Little Home 
Jalapeno Popper Chicken Wings by Around My Family Table 
Gluten Free Bread Sticks by What A Girl Eats 
Cheesy Beef Dip by Polka Dotted Blue Jay 
Buffalo Chicken Deviled Eggs by The Crumby Cupcake 
Greek Meatballs by Two Places at Once 
Baked Taco Empanadas by Simplify, Live, Love 
Cheese Sticks by Coffee Love Travel 
Bacon Wrapped Blue Cheese Meatballs by West via Midwest 
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas 
Skillet Chicken Queso Dip by foodbyjonister 
Spicy Sausage Rolls by Peanut Blossom 
Protein Dark Chocolate Truffles by The Creative Bite 
Chickpea Pepper Cheese Poppers by Bucket List Tummy 
Maple Cranberry Apple Sangria by Order in the Kitchen 
Meyer Lemon Shandies by The Speckled Palate 
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food 
Buffalo Chicken Eggrolls by Simple and Savory 
Pimento Mac and Cheese Squares by Lauren's Kitchen 
Pastrami Nachos by A Little Gathering 
Shrimp Ceviche Dip by Glisten and Grace 
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla 
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks 
Pulled Pork Stuffed Corn Dogs by Nik Snacks 
Easy Pepperoni Rolls by Me and My Pink Mixer 
Real Boneless Chicken Wings by Macheesmo 
Califlower Tater Tots by Living Well Kitchen 
Cheeseburger Naan Pizza by Shaws Simple Swaps 
Red Velvet Ginger Rum Balls by Cafe Terra 
Crab Rangoon by Brunch-n-Bites 
Sweet n' Spicy BBQ Popcorn by Life's Ambrosia 
Buffalo Chicken Rolls by Loves Food, Loves to Eat (hey, that's me!)
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy 
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews 
Simlple Meatball Sub Sliders by Loaves & Dishes 
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage 
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace 
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

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Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans � and we want to share our love for our teams, the game and the food that brings us all together on game day.

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Buffalo Chicken Pizza

ONE WEEK! ONE WEEK! 

One week until my Hawks play in the SUPER BOWL! Here in Seattle, we're in full-on BEAST MODE. 

I'll be watching the big game at the bar where I watched our last two winning games, in our lucky booth. It's only weird if it doesn't work, right? So I'm getting my football food on leading up to the game. I have a few Super Bowl recipes for you this week, because as you know, one of the best things about football is the food! 

The first recipe I have for you is one of my favorite things ever: buffalo. chicken. pizza. 

You can't have a football game without saucy, spicy chicken wings, right? Well, this pizza has all the gooey, spicy, sweet, chickeny goodness of wings, but without the pesky bones� and with a whole lot of cheese! I like to keep it simple: dough, saucy chicken, cheese. Bake it until bubbly, then drizzle on blue cheese dressing and celery leaves. Get it in your mouth. 

Beast Mode Seahawk-Wing Pizza (AKA: Buffalo Chicken Pizza)

Makes two 12-inch thin crust pizzas

Shredded Buffalo Chicken

3 lbs chicken breasts (about 4 breasts), diced large

2 teaspoons cayenne 

salt & pepper

11 tablespoons butter

1 cup Franks Red Hot sauce

1/4 cup brown sugar

Preheat oven to 425 degrees. Place chicken in a large baking dish (i.e.: 13x9 pirex), and sprinkle with cayenne, and a large pinch of salt and pepper. Bake for 30 minutes.

While chicken is cooking, melt butter, and whisk together with hot sauce and brown sugar. After chicken has baked for 30 minutes, pull out dish, and pour on sauce. Put back in oven, and bake an additional 15 minutes. Remove and let cool for 10-15 minutes.

To shred, either use two forks, a food processor, or my favorite new trick (from this blog): put chicken and sauce in stand mixer with paddle attachment, and mix on low until chicken is shredded. GENIUS.

Pizzas

1 recipe pizza dough (this is the recipe I use--split the one recipe into two balls/two pizzas)

Cornmeal for pan or peel

1 recipe shredded buffalo chicken, above

3 cups shredded mozzarella cheese

1/2 cup blue cheese dressing

Leaves from 2 bunches of celery, chopped

Preheat oven to 450 degrees. If using pizza stone, preheat in oven.

Turn dough ball (half of recipe) out onto a lightly floured surface and pat or roll into a round the size of your pizza stone or baking sheet (potentially rectangle, if using cookie sheet). Transfer crust to a lightly greased pizza pan or pizza peel (or flexible cutting board, which is what I use) dusted with cornmeal. 

Spread with half of chicken mixture, then top with half of cheese. Bake for 15 to 20 minutes, or until golden brown and crispy around the edges. Cool for 5 minutes, then top with blue cheese dressing (I add to a sandwich bag, and cut the corner so I can drizzle) and celery leaves. 

Repeat with remaining ingredients for second pizza.