After preparing loads of delicious recipes containing buffalo sauce for my friends graduation party this weekend, I caught the “Buffalo Sauce Bug” and decided to come up with a totally new recipe featuring the delicious sauce!
I had a roll of phyllo dough in the fridge, so I decided to wrap the buffalo chicken in the flakey, delicious exterior, then pack the inside with some my favorite buffalo sauce accouterments like blue cheese and carrots!
The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!
- 20 sheets phyllo dough
- 1/4 cup olive oil
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup carrots (shredded)
- 1/2 cup pepperoncinis (sliced)
- 1/4 cup blue cheese crumbles
- 1/4 cup blue cheese dressing (optional – for dipping)
Begin by dividing the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.
Next, mix the buffalo sauce with the shredded chicken, then place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.
Next, top with the carrots, pepperoncinis and blue cheese crumbles.
Slice the phyllo dough in between each section.
Begin by folding the short sides of the phyllo dough over the filling.
Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil. Repeat until all 6 are complete.
Place in the oven at 400° for 15 minutes.
Crispy, golden perfection!
Slice in half and serve with blue cheese dressing on the side.
While I enjoyed these for dinner tonight with my roomie, I will definitely double the recipe, cut them in half and serve them as hors d’oeuvres at my next party!
Who wants to be invited to that party? 😉
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Use a gluten-free phyllo dough to make this recipe gluten-free. Foodista has a recipe for gluten-free phyllo dough here.