Buffalo Chicken Rolls

Hello all. I realize that it's been a very long time since I posted––I blame that on college. But I'm done with college now (as in I have a degree, not as in I am mutinying, although I considered that option several times), so I now have time to post all the tasty things I've been making while laboring through that degree. So here's the first installment.

I spent last summer in northeastern PA because my husband had an internship with the Facilities department of a minuscule private college (the entire student body was smaller than my high school). While we were gadding about the Eastern seaboard I was introduced to Buffalo wings and fell in love. More specifically, I was introduced to a local tavern's Hot Wing Rollup, which was basically a calzone the size of my head that was full of chicken, cheesy goodness, and enough buffalo sauce to knock down a horse. It was awesome.

Because you can't get Gin's Hot Wing Rollup out here in the west, I had to find a different way to get my Buffalo fix. This is the end result (loosely based on this recipe).

Buffalo Chicken Rolls

Ingredients

• 1 recipe Pizza Dough (or you can use your favorite pizza or roll dough or even prepackaged dough)
• 1 onion, chopped
• about 4-5 cups cooked and shredded chicken (I used two double D size chicken breasts--trimmed, boiled, and shredded)
• 3 tablespoons butter
• 3/4-1 cup Frank's Hot Sauce (I use almost a full cup of sauce, but if you prefer less spicy, go for it)
• 12 oz cream cheese, softened
• 1-2 cups shredded cheddar cheese 
• Ranch or Bleu Cheese dressing for dipping

Instructions

1. Saute chopped onions in butter over medium heat. Once transparent, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
2. Smush the cream cheese around in a bowl to soften it further. Add the sauce mix and stir until combined. Add the chicken and stir until everything is coated.
3. Preheat oven to 400. Prepare a baking sheet with parchment paper or non-stick spray, or, opt to use a prepared muffin tin. (I used muffin tins)
4. Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
5. Spread chicken mixture evenly across each piece of rolled out dough. Sprinkle with shredded cheese. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned.
6. Stuff yourself until you can't move from bliss.