Sheet Pan Buffalo Chicken Sliders (Print Version)

# Ingredients:

→ Chicken Filling

01 - 3 1/2 cups shredded chicken (rotisserie chicken recommended)
02 - 1/2 cup buffalo sauce (such as Frank's)
03 - 1/2 cup ranch dressing
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - Pinch of black pepper

→ Cheese

07 - 2 cups freshly grated low-moisture mozzarella cheese
08 - 1/2 cup freshly shredded Parmesan cheese

→ Assembly

09 - 12 count King's Hawaiian Rolls
10 - 4 tablespoons butter, melted
11 - 1 teaspoon Italian seasoning
12 - 1 teaspoon garlic salt

# Instructions:

01 - Preheat oven to 350°F. Line baking sheet with parchment paper
02 - Combine shredded chicken, buffalo sauce, ranch, honey, garlic, and pepper in a mixing bowl
03 - Slice rolls in half horizontally. Place bottom half on prepared baking sheet
04 - Spread chicken mixture evenly, then top with both cheeses. Add top half of rolls
05 - Mix melted butter with Italian seasoning and garlic salt. Brush most of mixture over tops of rolls
06 - Cover with foil and bake 15-20 minutes until hot and melty. Remove foil and bake 5 more minutes
07 - Brush with remaining butter if desired. Let cool slightly before cutting and serving hot

# Notes:

01 - Best served fresh
02 - Leftovers keep for up to 2 days in airtight container
03 - Can reheat in oven at 325°F for 10-15 minutes or microwave in 30-second intervals

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