Cheesy Buffalo Chicken Hawaiian Rolls with Ranch (Print version)
Sweet Hawaiian rolls stuffed with creamy buffalo ranch chicken and melty cheese, then baked with garlic butter until golden.
# Ingredients:
For the buffalo ranch chicken
01 -
3 1/2 cups (about 500 g) cooked shredded chicken
02 -
1/2 cup (120 ml) buffalo sauce
03 -
1/2 cup (120 ml) ranch dressing, plus more for serving
04 -
2 tablespoons (30 ml) honey
05 -
3 garlic cloves, minced
06 -
1/4 teaspoon black pepper
For the rolls
07 -
1 12-count package Hawaiian sweet rolls, kept attached
08 -
2 cups (200 g) shredded low-moisture mozzarella
09 -
1/2 cup (50 g) grated parmesan cheese
For the butter topping
10 -
4 tablespoons (55 g) unsalted butter, melted
11 -
1 teaspoon garlic salt
12 -
1 teaspoon Italian seasoning
13 -
1 tablespoon chopped parsley, optional for serving
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet or 9x13-inch baking dish with parchment paper.
02 -
In a bowl, stir together the shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and black pepper until evenly coated.
03 -
Use a serrated knife to cut the attached Hawaiian rolls in half horizontally. Place the bottom half cut side up in the prepared pan.
04 -
Spread the buffalo ranch chicken evenly over the bottom rolls. Sprinkle mozzarella and parmesan over the chicken, reaching the edges.
05 -
Place the top half of the rolls over the filling. Stir melted butter with garlic salt and Italian seasoning, then brush most of it over the tops.
06 -
Cover loosely with foil and bake for 15-18 minutes, until the cheese is melted and the filling is hot in the center.
07 -
Remove the foil and bake for 5-7 minutes longer, until the tops are golden. Brush with the remaining butter, rest 5 minutes, garnish with parsley if using, and slice into 12 sliders.
# Good to know:
01 -
Best served warm while the cheese is melted.
02 -
Use rotisserie chicken to keep prep quick.
03 -
Add extra ranch or blue cheese dressing on the side for dipping.