STUFFED BUFFALO CHICKEN ROLL
This Stuffed Buffalo Chicken Roll is great for Sunday Football parties or you can make it for a special weekend dinner.
2 boneless Chicken Breasts or Chicken Tenders
1 tbsp. Olive Oil
2 rolls of Pizza Dough
8 oz. of shredded Mozzarella Cheese
8 oz. of shredded Cheddar Cheese
1/2 cup of Franks Original Wing Sauce
1/3 cup of Ranch or Blue Cheese Dressing
1 egg white (optional)
Pre-heat oven to 400 degrees F
Heat olive oil in skillet, when hot add chicken seasoned with salt and pepper. Cook chicken completely and then shred chicken with 2 forks. Then add 1/4 cup of Franks Wing Sauce. Stir to coat chicken and let simmer for 2-3 minutes. Take chicken off heat and let cool.
On a floured surface, spread pizza dough into long rectangle shape.
Add ranch dressing or blue cheese dressing and remaining 1/4 cup of wing sauce. Spread over pizza dough. Add shredded chicken and then sprinkle with mozzarella and cheddar cheese. You can also add some more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
Gently roll until you reach the end.
Make sure to pinch the ends of the dough tight so the middle doesn’t ooze out when baking. Optional: brush the outside of dough with egg white.
Spray baking sheet with light coat of non-stick cooking spray. Place the roll on the pan, place in the oven on the middle baking rack and bake for 25-30 minutes or until golden brown.
Let sit for five minutes and cut into and enjoy!