It’s my best friend, Jason’s Birthday and the Tampa Bay Buccaneers’ first home game of the season! I wanted to make something special for our tailgate to celebrate Jason’s birthday.
Jason doesn’t have much of a sweet tooth so I wanted to create something that looked like a cupcake but was savory! He loves Buffalo chicken dip, so I created these Buffalo Chicken Dip Rolls with Blue Cheese frosting!
Think Cinnamon Rolls but with Buffalo Chicken Dip flavor! You basically are making cinnamon rolls but instead of cinnamon and sugar you are using chicken, onions, cream cheese, mozzarella and hot sauce.
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 pound boneless, skinless chicken breast, cut into small pieces
- 2 tablespoons butter
- 1 8 ounce Whipped Cream cheese
- 1 packet Ranch Dressing mix
- 1 tablespoon Ranch dressing
- 1 teaspoon Dried Oregano
- 1 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce)
- 2 cups fresh mozzarella
- 1 Pillsbury Thin Crust Pizza dough
BLUE CHEESE FROSTING INGREDIENTS
- 10 ounce cream cheese room temperature
- 3 tablespoon butter room temperature, cut in small pieces
- 1 cup Blue Cheese Crumbles
- 1 teaspoon Ranch Dressing mix
- ½ teaspoon Powdered Sugar
Heat a pan over medium heat.
Melt the butter.
Saute chopped onions in butter over medium heat. Once onions are cooked, add the garlic and sauté for one more minute.
Add the chopped chicken to the same pan.
Sprinkle half of the Ranch dressing mix and oregano over the chicken and stir.
When chicken is done, add ½ cup of the Buffalo Sauce and heat for 5 minutes.
Remove from heat and set aside.
While the chicken is cooking, mix the cream cheese, mozzarella cheese, the other ½ cup Buffalo sauce, rest of the Ranching dressing mix and the one tablespoon of the Ranch dressing in a medium sized bowl.
Prepare a baking sheet with parchment paper.
Roll the pizza dough out.
Spread cheese mixture evenly across rolled out dough. Then spread the chicken mixture over the top of the cheese mixture.
Starting from the long side of the dough, begin rolling the dough up like a cinnamon roll.
Pinch ends when done. Wrap in the parchment paper and place in the refrigerator for 30 minutes to overnight.
Preheat the oven to 400.
Slice into 1 1/2 to 2 inch rolls.
Place in a muffin pan each 1 1/2 roll into a muffin pan, using a muffin pan will keep the roll together.
Bake for 15-18 minutes, or until the cheese is bubbling and the dough is lightly browned.
Carefully pop the rolls out of the muffin pan and cool on a cooling rack while you make the frosting.
BLUE CHEESE FROSTING INSTRUCTIONS
Place all the ingredients in a blender or food processor and mix together until there are no lumps left.
Spread the frosting on top of the cupcakes or pipe it out using an icing nozzle and pastry bag.
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