Savory, spicy, rich, gooey goodness. Buffalo Chicken meat and blue cheese wrapped up in sharp cheddar cheese dough. Topped with hot sauce and melted blue cheese. Keep a roll in the fridge to slice, cook and enjoy right out of the oven at game time.
Step 1: Ingredients
Here is the ingredient list.
1 lb Ground chicken breast
2Cups of shredded sharp cheddar cheese
1-1 1/2 Cups of Chicken wing hot sauce of any kind
1 1/2 Cups White flour
1 1/2 tsp Baking Powder
1/4 tsp of Spices to kick up heat if needed. (chipotle, cayenne, ancho chili power, paprika, smoked paprika)
Step 2: Prepare Chicken Meat
One pound of ground chicken. You can buy chicken ground up already. Or you can buy chicken breast and grind them yourselves. Before we had the Kitchen Aid meat grinder we used a food processor. Any of the options work fine for the recipe. I like the meat grinder texture the best.
Step 3: Cook the Buffalo Chicken Filling
put the raw chicken in a pan.
Add 4 TB butter
1 cup of hot sauce
1/2 tsp salt
Put water in the pan to fill to about an inch below the level of the ground chicken (see picture)
Cook on medium high heat. Stir frequently to keep the chicken in small pieces.
Let it simmer until most of the water has gone.
Take 2 TB of cornstarch and dissolve in a small amount of water. Stir this into the chicken mixture to thicken up the remaining fluid. You should end up with nearly a sloppy Joe consistently (see picture)
Step 4: Make the Dough
In a mixer bowl combine:
4 TB softened butter
1 1/2 cups of flour
1 1/2 tsp salt
2 Cups shredded sharp cheddar cheese
1/4- 1/2 tsp of whatever hot spices you desire. We used chipotle, cayenne and smoked paprika.
Mix these ingredients together until the butter is broken up into fine pieces. It should be dry and not sticky at this point. (see picture)
While the mixer is running slowly add 1/2 Cup of hot sauce until the dough forms a ball. (see Picture)
Step 5: Roll Out the Dough
Form the dough into a ball.
Compress between two pieces of parchment paper*.
Roll dough to around 1/8 inch thick.
I prefer rolling things out on parchment as opposed to wax paper. It seems more study.
Step 6: Layer on the Fillings
Remove the upper layer of parchment paper.*
Spread the ground chicken mixture evenly over the entire surface of the dough.
Then sprinkle blue cheese evenly.
*if the paper is too sticky on the dough, put it in the refrigerator to harden up a bit.
Step 7: Roll and Slice
Carefully begin to pinwheel/roll the dough and filling into a log. Start on one of the long sides of the oblong rolled dough.
Chill until it can be cut without squashing the slices...about an hour.
Slice about 1/2- 3/4 inches thick and place on a parchment paper lined cooking tray.
Step 8: Final Toppings
Top each slice with a drizzle of hot sauce and blue cheese crumbles.
Place in the oven at 400 degrees for 15-20 minutes or when ever the dough browns and the moisture has finished bubbling in the filling.
Remove from the oven. Let them cool on a pan a few minutes before transfer onto a cooling rack. They are very crumbly before they cool a little bit.
Step 10: Enjoy!
Serve with ranch, blue cheese or your favorite dip.