Buffalo Chicken Bake Casserole (Printer-Friendly)
Spicy chicken, ranch, and cheese wrapped in dough—perfect for hearty dinners or gatherings.
# What You'll Need:
→ Filling
01 -
2 cups cooked shredded rotisserie chicken
02 -
1/2 cup buffalo wing sauce, divided
03 -
1/3 cup ranch dressing
→ Dough and Cheese
04 -
1 pound pizza dough (store-bought or homemade)
05 -
1 cup shredded mozzarella cheese
06 -
1 cup shredded sharp cheddar cheese
→ Optional Finishing
07 -
1 tablespoon olive oil, for brushing
# Steps to Follow:
01 -
In a mixing bowl, toss shredded chicken with 1/4 cup buffalo wing sauce until evenly coated. Allow to sit for 10 minutes for flavor absorption.
02 -
In a separate bowl, combine ranch dressing and the remaining 1/4 cup buffalo wing sauce to create a smooth sauce.
03 -
On a lightly floured surface, roll pizza dough into a rectangle approximately 12 by 15 inches. If dough retracts, let it rest for 5 minutes before re-rolling.
04 -
Spread the buffalo-ranch sauce evenly over the dough, leaving a 1-inch border. Distribute the buffalo chicken over the sauce. Evenly sprinkle mozzarella and cheddar cheese on top.
05 -
Starting at one long side, carefully roll the dough into a log, encasing the filling. Pinch seam and ends closed to seal completely.
06 -
Transfer the roll seam-side down onto a greased or parchment-lined baking sheet. Optionally, brush the top with olive oil for a golden crust.
07 -
Bake in a preheated oven at 425°F for 30 minutes until crust is golden brown and sounds hollow when tapped.
08 -
Allow to rest for at least 5 minutes. Slice with a sharp serrated knife using gentle sawing motions for tidy portions.
# Extra Suggestions:
01 -
Rest the baked roll before slicing for clean, well-structured servings.
02 -
Adjust buffalo sauce amount to taste for milder or spicier flavor.
03 -
Leftover portions refrigerate well for up to 3 days; reheat at 350°F wrapped in foil.