Ingredients
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup ranch or blue cheese dressing
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup green onions, chopped
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp sesame seeds (optional, for topping)
Instructions
- Preheat Oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the Filling: In a bowl, combine shredded chicken, buffalo sauce, ranch or blue cheese dressing, cheese, and green onions. Mix well.
- Prepare the Pastry: Roll out the puff pastry on a floured surface. Spoon the buffalo chicken mixture evenly along one side of the pastry, leaving space at the edges.
- Roll It Up: Gently roll the pastry into a log, seam side down. Tuck the ends under.
- Egg Wash: Brush the roll with a beaten egg for a golden crust. Sprinkle sesame seeds on top if desired.
- Bake: Bake for 20-25 minutes until golden brown and crispy.
- Slice & Serve: Let it cool for a few minutes, slice into rolls, and serve with extra ranch or blue cheese dressing for dipping.
Would you like to add a spicy garlic butter drizzle or maybe a celery slaw on the side for extra crunch?