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Buffalo Chicken Bake

A deliciously cheesy buffalo chicken roll-up that combines tangy buffalo sauce, creamy ranch dressing, and melted cheese wrapped in a golden pizza crust. This crowd-pleasing dish delivers all the classic buffalo chicken flavors in a fun, easy-to-slice format.  
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main-course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • Filling
  • 2 cups cooked chicken shredded or diced
  • ½ cup buffalo wing sauce divided
  • ¼ cup ranch dressing
  • 8 oz shredded mozzarella cheese
  • 8 oz shredded cheddar cheese
  • Dough & Assembly
  • 1 pizza dough homemade or store-bought, thawed if frozen
  • 1 teaspoon olive oil
  • All-purpose flour for dusting

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 425°F (220°C) and prepare your baking surface by lightly greasing a baking sheet or lining it with parchment paper. This ensures the buffalo chicken roll won't stick during baking and makes cleanup easier.
  3. Prepare the Buffalo Chicken
  4. In a mixing bowl, combine the cooked chicken with ¼ cup of buffalo wing sauce. Toss thoroughly to coat all pieces evenly. The sauce should fully coat the chicken but not be swimming in liquid. You can adjust the amount of sauce depending on your preferred spice level.
  5. Create the Buffalo Ranch Sauce
  6. In a separate small bowl, mix together the ranch dressing and the remaining ¼ cup of buffalo wing sauce until well combined. This creamy buffalo ranch mixture adds an extra layer of flavor and helps bind the filling ingredients together.
  7. Roll Out the Dough
  8. Dust your work surface with all-purpose flour and roll the pizza dough into a large rectangle approximately 12x16 inches in size. The dough should be thin enough to roll but still sturdy enough to hold the filling without tearing.
  9. Add Fillings
  10. Spread the buffalo ranch sauce mixture evenly across the rolled-out dough, leaving a 1-inch border around all edges. Distribute the buffalo chicken evenly over the sauce, then top with an even layer of both mozzarella and cheddar cheeses.
  11. Roll and Seal
  12. Starting from one of the long sides, carefully roll the dough into a tight log, keeping the filling contained inside. When you reach the opposite edge, pinch and seal both ends of the log tightly to prevent any filling from leaking during baking.
  13. Position for Baking
  14. Transfer the rolled log to your prepared baking sheet with the seam side facing down. Brush the top and sides lightly with olive oil to promote browning and create a golden, crispy exterior.
  15. Bake
  16. Place the buffalo chicken roll in the preheated oven and bake for 30 minutes, or until the outside is golden brown and the dough sounds hollow when gently tapped. For best results, ensure the internal temperature reaches 190°F (88°C).
  17. Rest and Serve
  18. Remove from the oven and allow the buffalo chicken bake to rest for 5-10 minutes before slicing. This crucial resting period allows the cheese and filling to set slightly, making it easier to slice without the filling oozing out. Cut into portions and serve hot!

Notes

  • For extra spicy buffalo chicken bake, use a hot buffalo sauce or add a dash of cayenne pepper to the mixture.
  • You can use rotisserie chicken to save time on preparation.
  • Try serving with extra ranch or blue cheese dressing on the side for dipping.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F until warmed through.
  • For a make-ahead option, you can assemble the roll, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking.