Buffalo Chicken Bake (Print Version)
# Ingredients:
→ Filling
01 -
2 cups cooked chicken, shredded or diced
02 -
½ cup buffalo wing sauce, divided
03 -
¼ cup ranch dressing
04 -
8 oz shredded mozzarella cheese
05 -
8 oz shredded cheddar cheese
→ Dough & Assembly
06 -
1 pizza dough (homemade or store-bought, thawed if frozen)
07 -
1 teaspoon olive oil
08 -
All-purpose flour for dusting
# Instructions:
01 -
Preheat your oven to 425°F and lightly grease a baking sheet or line with parchment paper.
02 -
In a bowl, toss the cooked chicken with ¼ cup of buffalo wing sauce. Adjust the amount based on your desired spice level.
03 -
In a small bowl, stir together the ranch dressing and remaining ¼ cup buffalo wing sauce to create a creamy buffalo ranch mixture.
04 -
On a floured surface, roll the pizza dough into a large rectangular shape, about 12x16 inches, making it thin enough to roll but not so thin it tears.
05 -
Spread the buffalo ranch sauce evenly across the dough, leaving a 1-inch border. Layer the buffalo chicken over the sauce, then top with both mozzarella and cheddar cheeses.
06 -
Starting from one long side, carefully roll the dough into a log, keeping the filling inside. Pinch and seal both ends tightly to prevent leaking during baking.
07 -
Place the rolled log seam-side down on your prepared baking sheet. Brush the top lightly with olive oil for a golden finish.
08 -
Bake for 30 minutes until the outside is golden brown and the dough sounds hollow when tapped. The internal temperature should reach 190°F.
09 -
Let the buffalo chicken bake rest for 5-10 minutes before slicing. This allows the filling to set and prevents it from oozing out when cut. Slice and serve hot!
# Notes:
01 -
Adjust heat level by using more or less buffalo sauce, or switching to milder or spicier hot sauce
02 -
Sealing the ends is crucial to prevent filling from leaking out during baking
03 -
Serve with extra ranch, blue cheese dressing, or pizza sauce for dipping
04 -
Rotisserie chicken works perfectly for this recipe and saves time