Hey, y’all! These Buffalo Chicken Stuffed Rolls are the perfect mix of easy and delicious. They’re buttery, cheesy, and filled with spicy buffalo chicken. Whether it’s for game day, a potluck, or just a quick dinner, these rolls are always a hit. Best of all, they’re ready in just 30 minutes.
Buffalo Chicken Stuffed Rolls
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The filling is simple to make. You just mix shredded chicken, buffalo sauce, ranch, and Colby Jack cheese. It’s creamy, flavorful, and has just the right amount of spice. You can adjust the heat by using less buffalo sauce or adding extra ranch. Using a rotisserie chicken makes it even quicker and easier.
Ingredients: Buffalo Chicken Stuffed Rolls
- 2 c. shredded cooked chicken
- 1 c. buffalo sauce
- ¾ c. ranch dressing
- ½ c. shredded Colby Jack cheese, for filling
- 2 tbsp. scallions, chopped, for filling
- ½ c. butter, melted
- 2 tbsp. dried parsley
- 1 tsp. minced garlic
- 12 Hawaiian rolls
- ¾ c. shredded Colby Jack cheese, for topping
- 2 tbsp. scallions, chopped, for garnish
The Hawaiian rolls work perfectly for this recipe. They’re soft, slightly sweet, and sturdy enough to hold the filling. Once you hollow them out, you can stuff them with the chicken mixture, brush them with garlic butter, and top them with cheese. Baking them gives the rolls a golden finish, and broiling for a minute can add a little crunch if you like.
How to Make Buffalo Chicken Stuffed Rolls
- Preheat the oven to 350°F.
- In a large bowl, mix the shredded chicken, buffalo sauce, ranch, ½ cup of Colby Jack cheese, and ⅓ cup of scallions until combined. Set aside.
- Melt the butter in a microwave-safe bowl. Stir in the parsley and minced garlic. Set aside.
- Line a baking sheet with parchment paper. Place the Hawaiian rolls on the sheet and scoop out the centers of each roll with a spoon.
- Fill each roll with 2-3 tablespoons of the buffalo chicken mixture. Brush the tops with the garlic butter and sprinkle with the remaining ½ cup of cheese.
- Bake for 10 minutes or until the cheese is melted. Brush the melted cheese lightly with leftover garlic butter, sprinkle with extra scallions, and serve warm. Enjoy!
Pro Tips For Making This Recipe
- Use rotisserie chicken for a quick and flavorful shortcut. It saves time and adds extra seasoning to the filling.
- Hollow out the rolls carefully so you don’t break through the bottom. This keeps the filling from spilling out while baking.
- For an extra crispy top, broil the sliders for 1-2 minutes after baking. Just watch closely to avoid burning.
- Serve with a side of ranch or blue cheese dressing for dipping to balance the heat of the buffalo sauce.
Frequently Asked Questions
Absolutely! While Colby Jack adds great flavor, you can substitute it with cheddar, mozzarella, or even pepper jack for extra spice.
Yes! Prepare the chicken mixture and hollow out the rolls ahead of time. Assemble the sliders just before baking for the freshest results.
Reheat in the oven at 350°F for 5-7 minutes to keep the rolls crisp and the filling warm. Avoid microwaving, as it can make the rolls soggy.
Other Recipes You'll Love
Buffalo Chicken Stuffed Rolls
These Buffalo Chicken Stuffed Rolls are perfect for sharing, but don’t be surprised if they’re gone fast! Serve them fresh from the oven with some ranch or blue cheese for dipping. Everyone will love them, and you’ll probably be asked to make them again!
Buffalo Chicken Stuffed Rolls
Ingredients
- 2 c. shredded cooked chicken
- 1 c. buffalo sauce
- ¾ c. ranch dressing
- ½ c. shredded Colby Jack cheese for filling
- 2 tbsp. scallions chopped, for filling
- ½ c. butter melted
- 2 tbsp. dried parsley
- 1 tsp. minced garlic
- 12 Hawaiian rolls
- ¾ c. shredded Colby Jack cheese for topping
- 2 tbsp. scallions chopped, for garnish
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the shredded chicken, buffalo sauce, ranch, ½ cup of Colby Jack cheese, and ⅓ cup of scallions until combined. Set aside.
- Melt the butter in a microwave-safe bowl. Stir in the parsley and minced garlic. Set aside.
- Line a baking sheet with parchment paper. Place the Hawaiian rolls on the sheet and scoop out the centers of each roll with a spoon.
- Fill each roll with 2-3 tablespoons of the buffalo chicken mixture. Brush the tops with the garlic butter and sprinkle with the remaining ½ cup of cheese.
- Bake for 10 minutes or until the cheese is melted. Brush the melted cheese lightly with leftover garlic butter, sprinkle with extra scallions, and serve warm. Enjoy!
Notes
- Use rotisserie chicken for a quick and flavorful shortcut. It saves time and adds extra seasoning to the filling.
- Hollow out the rolls carefully so you don’t break through the bottom. This keeps the filling from spilling out while baking.
- For an extra crispy top, broil the sliders for 1-2 minutes after baking. Just watch closely to avoid burning.
- Serve with a side of ranch or blue cheese dressing for dipping to balance the heat of the buffalo sauce.
Nutrition
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My best,
JC
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