Buffalo Chicken Garlic Rolls
Garlic bread and buffalo wings hardly ever show up on the same plate, but they've got no business tasting this good together. These rolls spiral shredded buffalo chicken and melted mozzarella right into the dough, then finish everything with a garlic parmesan butter that turns the outside into something you'll fight your family for.
Start with the chicken. Season boneless chicken thighs with Croix Valley Garlic Parmesan BBQ Booster and grill over medium-high heat, around 375 to 400°F, until they're nearly done. In the last few minutes, brush both sides generously with Croix Valley Garlic Buffalo Wing Sauce and keep cooking until the chicken hits 165°F internal. Let it rest, then shred it fine and toss with a little more sauce, just enough to coat without turning it soggy.
Stretch pizza dough into strips, load each one with the buffalo chicken and shredded mozzarella, then roll it up into a pinwheel and pinch the end closed. Bake or grill indirect at 375°F for 15 to 20 minutes, then finish with a brush of melted butter mixed with more Garlic Parmesan Booster and a dusting of Parmesan cheese for the last few minutes of cooking.
Serve them warm with extra Buffalo Wing Sauce or blue cheese dressing on the side for dipping. They won't last long enough to go cold anyway.
Buffalo Chicken Garlic Rolls
Damon Holter
4
Crispy on the outside and cheesy on the inside, these Buffalo Chicken Garlic Rolls combine the flavors of Buffalo wings and garlic bread into one irresistible bite.
Ingredients
For the Buffalo Chicken
- 2 lbs boneless, skinless chicken thighs
- 2 Tbsp Croix Valley Garlic Parmesan BBQ Booster
- ½ cup Croix Valley Garlic Buffalo Wing Sauce, divided
For the Garlic Knots
- About 2½ lbs prepared refrigerated pizza dough, approximately 3 standard packages
- 2½ cups shredded low-moisture whole-milk mozzarella cheese
For the Garlic Butter
- ½ cup butter, melted
- 2 Tbsp Croix Valley Garlic Parmesan BBQ Booster
- ½ cup finely grated Parmesan cheese
Directions
Prepare the chicken. Preheat a grill for medium-high heat, approximately 375–400°F. Season the chicken thighs on all sides with Croix Valley Garlic Parmesan Barbecue Booster.
Grill the chicken until nicely browned and nearly cooked through. During the final few minutes of cooking, brush both sides generously with Croix Valley Garlic Buffalo Wing Sauce. Continue cooking until the chicken reaches an internal temperature of at least 165°F.
Remove the chicken from the grill and allow it to rest for about 5 minutes. Finely chop or shred the chicken into small pieces. Toss with additional Garlic Buffalo Wing Sauce as desired. The chicken should be well coated but not excessively wet.
Prepare the rolls. Increase or adjust the grill for indirect cooking at approximately 375°F. If using an oven, preheat to 375°F. Line two baking sheets with parchment paper.
Divide the pizza dough into approximately 3-ounce portions. Stretch each portion into a narrow rectangle approximately 2½ inches wide and 7 to 8 inches long.
Place a narrow line of chopped Buffalo chicken the length of each piece of dough. Top with shredded mozzarella and a small drizzle of Garlic Buffalo Wing Sauce.
Roll the dough into a pinwheel, and pinch closed at the end. Place on a prepared baking sheet.
Repeat with the remaining dough and filling, leaving approximately 2 inches between each roll to allow for expansion.
Place the baking sheets on the grill over indirect heat, close the lid, and bake until the rolls begin to puff and develop a light golden color, approximately 15–20 minutes.
While the rolls are cooking, combine the melted butter and Croix Valley Garlic Parmesan Barbecue Booster.
About 5 minutes before the rolls are finished, generously brush each roll with the Garlic Parmesan butter and sprinkle with grated Parmesan cheese.
Return to the grill and continue cooking until the rolls are deeply golden brown, the Parmesan has toasted, and the dough is completely cooked through.
Remove from the grill and immediately brush with another light coating of Garlic Parmesan butter, if desired.
Serve warm with additional Croix Valley Garlic Buffalo Wing Sauce or blue cheese dressing for dipping.
