January 31st, 2014
Buffalo Chicken Pizza Rolls. Ever thought you’d see a recipe like that on One Hungry Mama? Well, friends, I’m coming clean: I have a serious appetite for bar food and Super Bowl weekend brings it out. Big time.
My love of bar food dates back to childhood when my father, a restaurateur, ran a pub/steak house. Prime rib steaks in the dining room, mozzarella sticks at the bar. Just a regular Saturday hanging with my dad at the restaurant. While my diet has changed quite a bit from those days, the thought of jalapeño poppers still makes me warm and cozy. (Yea, you read that correctly.) So every once and a while I whip up a homemade bar food treat for myself. And Super Bowl Sunday is always the perfect excuse.
There’s no quinoa or kale in these. These are not even a healthier take on anything. That said, there’s also nothing artificial about these babies. Real chicken. Real pizza dough. Real cheese. (Mmmm, cheese.) Real butter. And real Frank’s Hot Sauce. As in skip the imitations.
This is just a straight forward football snack that allows me to indulge a annual hankering for buffalo chicken without inhaling an ungodly number of fried wings. Plus cheese. All good bar food must have cheese.
Buffalo Chicken Pizza Rolls
(can be shared with kids 24+ mos)
Makes about 12 two-bite rolls
1 bone-in chicken breast, raw or left-over from a pre-roasted bird (about 1 cup shredded cooked chicken)
Chicken broth, if starting with uncooked chicken
1 tablespoon unsalted butter
1/4 cup Frank’s Original Hot Sauce
1 round of pizza dough
Flour, for your work surface
1 1/2 cups shredded cheddar cheese
1 cup crumbled blue cheese
Cilantro (optional), for serving
1. Preheat oven to 350 degrees. If starting with raw chicken, place the breast (bone-in, skin on or off) in a small pot. Cover with chicken broth and bring to a boil over medium heat. Lower heat to maintain a simmer and keep on the stove until the chicken is cooked through. Once it is, discard the cooking liquid (or save the flavor boosted broth for another recipe) and allow the chicken to cool. If the chicken has skin, remove it and shred the meat from the bone; set aside. If using pre-cooked chicken, pull the meat from the bone and shred. Either way, you should end up with about 1 heaping cup of shredded, cooked meat.
2. Melt butter in a saucepan set over medium heat. Stir in hot sauce and remove from heat. Add chicken and toss to coat.
3. Stretch the pizza dough into about a 10-12″ round. Use a sharp knife or kitchen shears to cut the dough into 2-2 1/2″ wide strips. Cut each strip so that it’s about 4-5″ long. (This is most definitely not an exact science, so don’t get too caught up in the measurements.) Stretch each strip even more in both directions. Lay one piece flat on a very lightly floured surface and cover with shredded cheddar. Add some crumbled blue cheese to the middle. Plop a dollop of chicken over the blue cheese and, starting from the side closest to you, roll the dough keeping as much filling inside the roll as possible. Don’t fret about spill out. As long as you’re not losing everything, these are meant to be down and dirty! Set the roll on a parchment lined sheet and repeat until you’ve used all of the pizza dough.
4. Bake rolls in the oven for 25-30 minutes. Allow to cool for at least 5 minutes before serving sprinkled with cilantro.
*Note: While there is nothing in these that is unsafe for little eaters, they are a bit spicy. If you’re young eater is into spicy, by all means, share away! Just keep in mind that these are a bit of a indulgent snack: just a few go a long way (for everyone!).