September is here which means football is back! That also means there is an excuse to make amazing food, and I’m here to share a recipe you are going to want to try. Buffalo chicken dip is a classic party favorite, but I wanted to up the ante and do something more with this. You all have loved my other recipes where we stuff dinner rolls with deliciousness (like these Everything Bagel Bites or Cheesy Pesto Buns) so I figured let’s stuff this classic dip into dinner rolls and see what happens. the result? Creamy flavor packed buffalo chicken dip encased in a soft dinner roll, aka heaven.
After the frozen dinner rolls defrost for 30 minutes to 1 hour, press them out into a circle on a sheet pan with nonstick cooking spray and scoop the filling inside. Dip your finger in water and wet the outside edges of the dough. Then fold up and pinch the edges together to completely close the seam. Flip the dough so that the pinched edges are flat down the pan.
If you’d like to bake them now, cover with plastic wrap sprayed with nonstick spray and let them rise for 30 minutes. After 30 minutes, preheat the oven according to the package instructions, although most are 350 degrees. Right before you bake, add everything bagel seasoning to a small bowl and dunk the tops of the dough balls in. If the seasoning isn’t sticking, you can brush water on top of the dough with your finger or a basting brush and then press them into the seasoning. Bake according to instructions, but mine typically bake in 12-15 minutes. If you’d like to make them the next day, return to the fridge covered in the saran wrap and remove 1 hour before baking to allow to come to room temperature.
If you end up trying the recipe please leave a rating and comment below! 🙂
Buffalo Chicken Bombs
Ingredients
- 20 Rhodes frozen dinner rolls
- ¾ cup Ranch dressing
- ½ cup buffalo sauce
- 8 oz cream cheese
- 2 cups chopped cooked chicken
- 1 ½ cups shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Spray nonstick cooking spray on a sheet pan and space the dough out about 2 inches apart. Remove raw dinner rolls from the freezer and let defrost on the prepared pan for 45-60 minutes. The rolls are ready once they are soft.
- In a large bowl combine the ranch, buffalo sauce and cream cheese. Whisk or use a hand held mixer to mix until smooth. Fold in the chicken, cheese, onion and garlic powder. Mix until evenly distributed. Chill for 30 minutes.
- Spray hands lightly with nonstick and press the dough into about 3 -inch circles. Using the small ice cream scoop, or simply scooping 2-3 tablespoons of buffalo chicken dip, place into the center. Fold up each side to completely seal the dough.Tip: If your dough is not sticky enough to be sealed dip your finger into the water and wet the edges of the dough. Fold up each side to completely seal the dough (use extra water if necessary)
- If you plan to bake them up now, cover with saran wrap that you sprayed with nonstick cooking spray to make sure it doesn't stick to the dough. Let them rise for 30 minutes. If you're baking them up the next day, cover the rolls with saran wrap sprayed with nonstick cooking spray and return to the refrigerator. When you want to bake them, remove from the fridge and allow to come to room temp for 30 minutes. Then proceed to the next step!
- Preheat the oven according to the dinner roll bag, although most are 350°. Space dough balls approximately 2 inches apart on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray. Bake according to the package, usually 12-15 minutes. Remove from the oven and let cool for 10-15 minutes before eating. Enjoy!
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