Buffalo Chicken Bombs
Servings: 20 rolls
Ingredients
- 20 Rhodes frozen dinner rolls
- ¾ cup Ranch dressing
- ½ cup buffalo sauce
- 8 oz cream cheese
- 2 cups chopped cooked chicken
- 1 ½ cups shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Spray nonstick cooking spray on a sheet pan and space the dough out about 2 inches apart. Remove raw dinner rolls from the freezer and let defrost on the prepared pan for 45-60 minutes. The rolls are ready once they are soft.
- In a large bowl combine the ranch, buffalo sauce and cream cheese. Whisk or use a hand held mixer to mix until smooth. Fold in the chicken, cheese, onion and garlic powder. Mix until evenly distributed. Chill for 30 minutes.
- Spray hands lightly with nonstick and press the dough into about 3 -inch circles. Using the small ice cream scoop, or simply scooping 2-3 tablespoons of buffalo chicken dip, place into the center. Fold up each side to completely seal the dough.Tip: If your dough is not sticky enough to be sealed dip your finger into the water and wet the edges of the dough. Fold up each side to completely seal the dough (use extra water if necessary)
- If you plan to bake them up now, cover with saran wrap that you sprayed with nonstick cooking spray to make sure it doesn't stick to the dough. Let them rise for 30 minutes. If you're baking them up the next day, cover the rolls with saran wrap sprayed with nonstick cooking spray and return to the refrigerator. When you want to bake them, remove from the fridge and allow to come to room temp for 30 minutes. Then proceed to the next step!
- Preheat the oven according to the dinner roll bag, although most are 350°. Space dough balls approximately 2 inches apart on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray. Bake according to the package, usually 12-15 minutes. Remove from the oven and let cool for 10-15 minutes before eating. Enjoy!