Loaded Buffalo Chicken Rolls (Print Version)
# Ingredients:
→ Filling
01 -
2 cups shredded cooked chicken
02 -
1 cup buffalo sauce
03 -
½ cup ranch dressing
04 -
½ cup shredded Colby Jack cheese
05 -
⅓ cup chopped scallions
→ Garlic Butter Topping
06 -
½ cup melted butter
07 -
2 tablespoons dried parsley
08 -
1 teaspoon minced garlic
→ Assembly and Garnish
09 -
12 Hawaiian rolls
10 -
½ cup shredded Colby Jack cheese for topping
11 -
¼ cup chopped scallions for garnish
# Instructions:
01 -
In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing, shredded Colby Jack cheese, and chopped scallions. Mix thoroughly and set aside.
02 -
In a separate bowl, melt butter and stir in dried parsley and minced garlic. Set aside for brushing.
03 -
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and place the Hawaiian rolls on it. Carefully hollow out the center of each roll with a spoon.
04 -
Spoon the buffalo chicken mixture into the hollowed rolls until generously filled.
05 -
Brush the tops of the rolls with garlic butter. Sprinkle remaining shredded cheese evenly over the tops.
06 -
Place the baking sheet in the oven and bake for 10 minutes or until cheese is melted and the tops are golden brown.
07 -
After baking, brush any remaining garlic butter over the tops and garnish with additional chopped scallions. Serve warm.
# Notes:
01 -
Do not overfill the rolls to prevent spilling during baking.
02 -
You can substitute Colby Jack cheese with Cheddar or Pepper Jack for a different flavor.
03 -
Broil the rolls for 1-2 minutes after baking for a crispier top.
04 -
The filling can be prepared a day in advance for convenience.