Buffalo Chicken Bake

This warm and savory buffalo chicken bake wraps spicy chicken and melty cheese in soft dough for the ultimate crowd-pleasing comfort dish. It comes together quickly with simple steps and delivers a rich buttery crust filled with flavor. Whether it is a weeknight dinner or a game day snack this one always satisfies.

I first made this when I had leftover rotisserie chicken and a craving for something indulgent. It quickly became a family favorite on movie nights.

Ingredients

• Cooked chicken: provides a hearty filling and works best when shredded for texture
• Buffalo wing sauce: adds heat and tanginess look for one with a smooth buttery finish
• Ranch dressing: balances the spice and adds creaminess
• Mozzarella cheese: gives that perfect stretchy melt
• Cheddar cheese: boosts richness and brings sharp flavor
• Pizza dough: forms the crisp golden crust choose fresh or thawed store bought for best results
• Olive oil: helps brown the dough and adds subtle richness
• All purpose flour: keeps the dough from sticking while rolling

Step-by-Step Instructions

Preheat the Oven:

Set the oven to four hundred twenty five degrees Fahrenheit and prepare a baking sheet with parchment paper or a light coating of oil

Mix the Chicken Filling:

In a medium bowl combine the cooked chicken with half the buffalo wing sauce tossing to coat every piece thoroughly

Make the Creamy Sauce:

In a separate bowl blend the ranch dressing with the remaining buffalo sauce until smooth and even in color

Roll the Dough:

Dust a clean surface with flour and roll the dough into a large rectangle around twelve by sixteen inches aiming for a uniform thickness

Assemble the Filling:

Spread the buffalo ranch sauce across the dough leaving about one inch around the edges then layer the chicken followed by both cheeses

Roll and Seal:

Carefully roll the dough from the long side into a log pinching the seams and ends closed to secure the filling

Prepare for Baking:

Place the log seam side down on the baking sheet and brush the top lightly with olive oil

Bake the Log:

Bake for thirty minutes or until golden and hollow sounding when tapped with an internal temperature of one hundred ninety degrees Fahrenheit

Rest and Slice:

Let the bake cool for five to ten minutes so the cheese sets then slice and serve warm

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I always reach for sharp cheddar because it gives such a bold bite against the creaminess of the ranch. My youngest once asked for this for breakfast and ate three slices in a row.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a toaster oven for a crisp crust. Avoid microwaving as it softens the dough too much.

Ingredient Substitutions

Use rotisserie chicken for ease or leftover grilled chicken. Swap the buffalo sauce for barbecue if spice is not your thing. Blue cheese dressing works as a ranch substitute for a tangier twist.

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Serving Suggestions

Slice into rounds and serve with celery sticks and extra ranch for dipping. It pairs well with a crisp green salad or oven fries for a full meal.

Cultural Context

Buffalo chicken is rooted in American bar food culture and has grown into a beloved flavor across many dishes. Wrapping it in dough gives it a comfort twist that feels homemade and indulgent.

Frequently Asked Questions About Recipes

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works well. Make sure it’s fully thawed if frozen.

→ How spicy is the buffalo chicken bake?

The spice level depends on how much buffalo sauce you use. Adjust to taste or use a milder sauce.

→ Can I prepare it ahead of time?

You can assemble it earlier and refrigerate until ready to bake. Add a few minutes to the baking time if chilled.

→ What cheeses work best in this dish?

A mix of mozzarella and sharp cheddar gives great melt and flavor, but you can swap in Monterey Jack or Colby if needed.

→ Is there a good substitute for ranch dressing?

You can use blue cheese dressing or a mixture of sour cream and herbs as an alternative to ranch.

→ Why seal the dough ends before baking?

Sealing helps keep the filling inside, preventing leaks and ensuring the log bakes evenly and holds its shape.