Buffalo Chicken Roll Ups (Print Version)
# Ingredients:
→ Buffalo Chicken Filling
01 -
1 package (8 ounces) cream cheese, room temperature
02 -
2 cups (280 g) rotisserie chicken, shredded, chopped
03 -
1 cup (113 g) mozzarella cheese, shredded
04 -
1 cup (113 g) sharp cheddar cheese, shredded
05 -
⅓ cup (84 g) buffalo sauce
→ Pastry & Finishing
06 -
1 sheet puff pastry, thawed according to package instructions
07 -
1 large egg, beaten
08 -
Ranch dressing, for drizzling
09 -
Extra buffalo sauce, for drizzling
10 -
Fresh parsley, for garnish
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 -
In a medium bowl, combine cream cheese, shredded chicken, mozzarella cheese, cheddar cheese, and buffalo sauce. Stir until thoroughly incorporated. This makes approximately 3 cups of filling. Set aside.
03 -
On a lightly floured work surface, roll out the puff pastry into a 9×12-inch (23×30 cm) rectangle.
04 -
Evenly spread 2 cups of the buffalo chicken mixture over the pastry, leaving about a ½-inch (1.25 cm) border along one long edge.
05 -
Brush the ½-inch border with beaten egg to help seal the dough. Starting from the opposite long edge, tightly roll the pastry into a log. Press firmly to seal the edges.
06 -
Using a sharp knife, carefully slice the log into 12 equal-sized pieces. Brush the exposed edges of the pastry with the remaining beaten egg.
07 -
Bake for 15-18 minutes until pastry begins to turn golden.
08 -
Remove the roll-ups from the oven. Carefully top each with a spoonful of the remaining buffalo chicken mixture. Return to the oven for 6-8 more minutes, or until the pastry is golden brown and the filling is heated through.
09 -
Drizzle with buffalo sauce and ranch dressing. Garnish with fresh parsley before serving.
# Notes:
01 -
For best results, ensure the puff pastry is completely thawed but still cold for easier handling.
02 -
The roll-ups can be assembled ahead of time and refrigerated for up to 4 hours before baking.