Buffalo Chicken-Stuffed Rolls
Servings 12
Ingredients
**Buffalo Chicken Filling:**
- 2 to 3 cups shredded chicken
- 3/4 cup Buffalo sauce
- 1/4 cup ranch dressing
- 2 tablespoons cream cheese softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 teaspoons finely minced garlic
- 1 tablespoon finely chopped cilantro
- 1 whole green bell pepper diced
- 1/4 cup sliced green onions or diced red onions optional
- Additional cheddar and mozzarella for topping
**Garlic & Herb Butter:**
- 1/2 cup unsalted butter melted
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely minced garlic
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
**For Assembly:**
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 12 Hawaiian Dinner Rolls
Instructions
- Preheat oven to 350°F.
**Make the Garlic Butter:**
- In a small bowl, mix melted butter, parsley, minced garlic, parmesan cheese, salt, black pepper, oregano, and red pepper flakes. Set aside.
**Make the Filling:**
- In a large bowl, combine shredded chicken, Buffalo sauce, ranch dressing, softened cream cheese, cheddar cheese, mozzarella cheese, minced garlic, chopped cilantro, and diced green bell pepper. Add green onions or red onions if desired. Mix until well combined. Set aside.
**Assemble and Bake:**
- Prepare the dinner rolls by cutting a square out of the center of each one.
- Fill each roll with about 2 tablespoons of the prepared filling until it reaches the top.
- Brush all the rolls with the prepared garlic butter.
- Combine cheddar and mozzarella cheeses and sprinkle some on top of each roll in the center.
- Bake in the preheated oven for 10 to 15 minutes until the cheese is melted and crispy on top.
- Serve warm and enjoy!
Notes
- Leftover filling can be used as a dip with chips or to make taquitos.
- Adjust the amount of shredded chicken based on your preference for sauciness in the filling.