As I am sure you won’t be surprised, I continually find myself with a surplus of pulled buffalo chicken. It’s like crack around this house and therefore I end up make quadruple batches. (Because with the buffalo pangs strike, I become Michael Phelps and I think I can eat 7 pounds of it.)
This leaves me with a lot of left over goodness that I feel obligated to turn into something other than shredded meat. I know that I have first world problems. Humor a girl. I know you find yourself in situations all the time where you need to take leftovers and make them something new otherwise, everyone gets all “The eff? Leftovers?”
So you can imagine we’ve run the gamut with buffalo chicken pizzas, buffalo chicken rangoon, buffalo chicken salads, buffalo chicken dip, buffalo chicken chile rellenos, sliders, lettuce wraps, you name it.
But you guys.
I think I am onto something with these rolls. It’s all “I act like a cinnamon roll” and then you get in there and that dough is just saturated with buffalo sauce so there is no reprieve from the heat except for the momentary ranch bite or the cooling effects of celery. It’s a gift, I tell you.
It might be my favorite way to buffalo. I know, bold words.
- pulled buffalo chicken - 2 cups, recipe linked above
- cream cheese dough - recipe linked above
- celery - 1/2 cup, diced
- ranch dressing - 1/4 cup
- bella's organic buffalo sauce - 1/4 cup