Buffalo Chicken Bake

This buffalo chicken bake happened by accident when I had leftover buffalo chicken from wings night and a ball of pizza dough sitting in my fridge that I'd forgotten about. Instead of letting either go to waste, I rolled everything together and threw it in the oven, not expecting much. What came out was this incredible golden log stuffed with spicy chicken, melted cheese, and that perfect buffalo-ranch combo that had my family fighting over the last slice. Now it's become our go-to when we want something hearty and comforting but don't want to deal with the mess of actual buffalo wings. The best part is how the dough gets crispy on the outside while staying soft inside, creating this amazing contrast with all that gooey cheese and tender chicken.

My friend Lisa came over last winter during a snowstorm when we were all stuck inside with restless kids. I threw this together from whatever I had on hand, and she spent the whole time taking pictures to send to her husband because she couldn't believe how good it looked. Her kids, who normally won't eat anything with "sauce" on it, devoured their slices and asked if I could teach their mom how to make it. Now Lisa makes this every couple weeks and tells me it's saved her from countless takeout orders when the weather's bad and nobody wants to go out.

What You Need

• Cooked chicken: Rotisserie chicken from the store works perfectly, or any leftover chicken you've got hanging around. I usually shred it with my hands for better texture than dicing.
• Pizza dough: Store-bought is totally fine, just make sure it's thawed if you bought it frozen. I keep a ball in my freezer for emergencies like this.
• Good melting cheeses: The combination of mozzarella and cheddar gives you the best of both worlds - stretchy melt from the mozzarella and sharp flavor from the cheddar.
• Buffalo wing sauce: Use whatever brand you like, but make sure it's actual buffalo sauce, not just hot sauce. They taste completely different in this recipe.
• Ranch dressing: This cools down the heat and adds that creamy element that makes buffalo chicken so addictive. Don't skip it even if you're not usually a ranch person.

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Step-by-Step Instructions

Get your chicken ready

Take your cooked chicken and shred or dice it into bite-sized pieces that'll distribute evenly throughout the roll. Toss it with about a quarter cup of buffalo sauce in a bowl until every piece is coated. You can always add more sauce if your family likes things spicier, but it's easier to add than to take away. Let this sit while you work on the other components so the flavors can soak in.

Mix up the sauce base

In a small bowl, stir together the ranch dressing with the remaining quarter cup of buffalo sauce until you get this beautiful orange mixture that tastes like the best of both condiments. This becomes your spread for the dough, and honestly, I usually make extra because people want to dip their slices in it later.

Roll out that dough

On a floured surface, roll your pizza dough into a rectangle that's roughly 12 by 15 inches. Don't stress about making it perfect - rustic looks just fine for this kind of thing. If the dough keeps shrinking back, let it rest for five minutes and try again. Sometimes it just needs a minute to relax and cooperate.

Layer everything strategically

Spread that buffalo-ranch mixture evenly across the dough, leaving about an inch border on all sides so you can seal it properly. Distribute the sauced chicken evenly over the top, then sprinkle both cheeses over everything. Don't be shy with the cheese - this is not the time to hold back. The cheese helps hold everything together and creates those amazing stretchy pulls when you cut into it.

Roll it up tight

Starting from one of the long sides, carefully roll the dough up like you're making a giant burrito. Take your time with this part because if you roll too fast, the filling can squirt out the sides. Once you've got it rolled, pinch the seam and both ends really well to seal everything in. This prevents the dreaded cheese explosion in your oven.

Bake it golden

Place your rolled creation seam-side down on a greased or parchment-lined baking sheet. This helps it hold its shape and prevents sticking. Brush the top with a little olive oil if you want extra golden color, though it's not strictly necessary. Bake at 425 degrees for about 30 minutes until the outside is golden brown and sounds hollow when you tap it.

Let it rest before slicing

This is the hardest part because it smells incredible, but let that beautiful roll rest for at least five minutes before cutting into it. The filling needs time to set up a bit, or else everything will ooze out when you slice it. Use a sharp serrated knife and cut with a gentle sawing motion to get clean slices that hold together.

Making buffalo chicken bake has become my favorite way to use up leftover chicken because it transforms something ordinary into something that feels special and indulgent. The first time I made it, I was worried the dough wouldn't hold all that filling, but pizza dough is surprisingly forgiving and stretchy when you work with it gently.

The cheese combination is really important here because you need the mozzarella for that stretchy, melty quality, but the cheddar adds the sharp flavor that complements the buffalo sauce perfectly. I tried making it with just mozzarella once and it was good, but not nearly as flavorful as the combination version.

What I love about this recipe is how adaptable it is to whatever you have on hand. Sometimes I add diced celery for crunch, or throw in some cream cheese to make it even richer. During football season, I'll make two at once because I know people will want seconds, and there's never any left over when I do that.

The buffalo-ranch sauce mixture is key to getting the right flavor balance. Straight buffalo sauce can be too intense when it's baked into bread like this, but mixing it with ranch mellows it out and creates this perfect creamy-spicy combination that works for everyone. Even my mother-in-law, who claims she doesn't like spicy food, asks for this whenever she comes over.

Rolling the dough takes a little practice, but don't stress if your first attempt isn't picture-perfect. Even if it's a little lopsided or the filling peeks out in places, it'll still taste amazing and your family won't care what it looks like. The rustic appearance is part of the charm, and it always gets devoured regardless of how pretty the roll turned out.

Serving This Up

Serve your buffalo chicken bake hot from the oven, sliced into thick pieces that show off all those beautiful layers inside. I like to put out little bowls of extra ranch and buffalo sauce for people who want to dip their slices, plus some celery sticks to keep with the buffalo theme. This works great as a main dish with a simple green salad, or cut into smaller pieces as an appetizer for parties. During game day, I'll make this alongside some wings for people who want the flavor without the mess of eating actual wings while trying to watch football.

Mix It Up

This buffalo chicken bake is incredibly flexible when it comes to variations. Try adding diced celery and blue cheese crumbles for a more traditional buffalo flavor, or throw in some crispy bacon bits if you want to make it even more indulgent. I've made versions with cream cheese mixed into the filling for extra richness, and sometimes I'll add some diced jalapeños if my family's in the mood for extra heat. You can easily swap the buffalo sauce for barbecue sauce and make a BBQ chicken version, or use different cheese combinations based on what you have in your fridge.

Storage Tips

Leftover buffalo chicken bake keeps well in the refrigerator for up to three days, though it's definitely best when it's fresh and hot. To reheat, I wrap slices in foil and warm them in a 350-degree oven for about 10 minutes, which helps the crust stay crispy instead of getting soggy like it does in the microwave. You can freeze the whole thing before baking if you want to prep ahead - just thaw it overnight in the fridge and add an extra 5-10 minutes to the baking time. The cooked version doesn't freeze as well because the dough gets a little tough, but it's still perfectly edible if you need to save leftovers.

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This buffalo chicken bake has become one of my most requested recipes because it combines all the flavors people love about buffalo chicken wings in a format that's actually practical for dinner. It's hearty enough to be a main course, easy enough for a weeknight meal, and impressive enough for when you have company. The fact that it uses simple ingredients that most people already have makes it even better - no special shopping trips required, just good comfort food that brings people together around the table.

Frequently Asked Questions

→ Can I use raw chicken instead of cooked chicken?

It's best to use cooked chicken since the baking time is only 30 minutes. Cook and shred chicken breast or use rotisserie chicken for convenience.

→ How do I prevent the filling from leaking out?

Make sure to seal the ends tightly by pinching the dough together, and place the roll seam-side down on the baking sheet to help keep it closed.

→ Can I make this less spicy?

Absolutely! Use less buffalo sauce or switch to a milder hot sauce. You can also increase the ranch ratio to cool down the heat.

→ What's the best way to slice this without making a mess?

Let it rest for 5-10 minutes after baking to allow the filling to set, then use a sharp serrated knife to slice in a gentle sawing motion.

→ Can I freeze this buffalo chicken bake?

You can freeze it unbaked for up to 3 months. Thaw overnight in the fridge before baking, adding 5-10 extra minutes to the cooking time.