Friday, March 18, 2011

Buffalo Chicken Rolls (updated)

Tonight I took on a somewhat challenging and fun dinner idea. This dinner was inspired from an 'Old Chicago' appetizer that my husband and I fell in love with.

This dish took about 2 hours to cook but every minute of it was enjoyable. my kids and husband were involved and though we had a few fall over, by the last few rolls we had it down. every one ate them and enjoyed them. this recipe will be going into the recipe box.

Thank you Old Chicago!

The Recipe:
Pizza Dough (i used a simple dough from the baking aisle at the grocery store)
1 chicken breast, chopped into bite size pieces
Franks Hot Sauce
1 carrot, grated
1 celery stick, grated
Blue Cheese Crumbles
mozzarella cheese

makes about 8 rolls
cook chicken in medium skillet with olive oil. once done poor in about 1/2 a cup (eye ball it) of franks and let it simmer
roll dough out onto a flat surface and cut into thin triangle pieces about 7 inches long. use small amounts of celery, carrots chicken,crumbles and mozzarella and roll them up.
Place them into a greased pan and cook at 400 for 15 minutes.

Serve with ranch or blue cheese dressing (for added zang you can drissle some franks over the tops of the cooked rolls.)

***Update 1/7/2014***

I have since made this recipe many times. Instead of trying to individually wrap each roll, we discovered that making one round regular pizza crust with all its toppings, rolling it up, and either letting it cool, or cutting it works better and makes for more even distribution of its contents. Hope this helps! Happy reading

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