Buffalo Chicken Bake

This buffalo chicken bake is one of those dishes that hits every craving at once warm spicy cheesy and wrapped in crisp golden dough. It is a favorite on weeknights when you want comfort without fuss. I started making this for game nights and it quickly became our go to request from friends and family.

I first made this bake during a weekend when we were snowed in. The pantry was running low but I had chicken pizza dough and cheese. Now it is something my family asks for anytime we want something indulgent and hearty.

Ingredients

• Cooked chicken: shredded or diced gives the filling its protein base use well seasoned or rotisserie for extra flavor
• Buffalo wing sauce: adds that spicy tangy kick choose your preferred heat level
• Ranch dressing: brings a cool creaminess that balances the heat use quality dressing without artificial flavors
• Shredded mozzarella cheese: melts beautifully and creates that stretch factor choose whole milk for best texture
• Shredded cheddar cheese: adds sharpness and extra richness go for medium or sharp cheddar
• Pizza dough: forms the crisp golden exterior use fresh or thawed frozen dough for best handling
• Olive oil: ensures a golden baked finish use light olive oil for neutral flavor
• All purpose flour: is used to dust the surface and prevent sticking while rolling out the dough

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit and prepare your baking sheet by lightly greasing it or lining it with parchment to ensure easy removal

Prepare the Chicken Filling:

In a mixing bowl combine your cooked chicken with half of the buffalo wing sauce stir until well coated this infuses flavor before baking

Mix the Sauce Base:

In a small separate bowl blend the remaining buffalo wing sauce with the ranch dressing this becomes a creamy tangy layer that soaks into the dough

Roll Out the Dough:

Lightly flour your surface and roll the pizza dough into a rectangle about twelve by sixteen inches keep it even but not so thin that it tears when rolled

Layer the Filling:

Spread the buffalo ranch mixture evenly over the dough leaving a one inch border to prevent overflow top with the chicken mixture then sprinkle with mozzarella and cheddar cheeses

Roll and Seal the Dough:

Starting from one long edge gently roll the dough into a log tuck the ends and pinch to seal completely to trap the filling during baking

Bake the Log:

Place seam side down on your baking sheet brush with olive oil then bake for thirty minutes until the crust is golden and sounds hollow when tapped

Rest and Slice:

Allow the bake to rest for five to ten minutes before slicing this keeps the filling in place and makes cleaner portions

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Mozzarella is my personal favorite part of this dish because of how it melts into the chicken and buffalo sauce creating that gooey center that makes every bite satisfying. My sister and I once served this for a backyard movie night and it disappeared before the previews even ended.

Storage Tips

Let leftovers cool fully then wrap tightly in foil or place in an airtight container it keeps well in the fridge for up to four days. Reheat in the oven for best texture or microwave in short intervals with a damp paper towel.

Ingredient Substitutions

Blue cheese dressing can be used instead of ranch if you love a tangier punch. If you want a milder heat try using a mild barbecue sauce with a splash of hot sauce instead of straight buffalo sauce.

Serving Suggestions

This pairs well with a crisp side salad or some fresh celery sticks for balance. Serve it sliced with a side of extra dipping sauce and maybe a bowl of warm tomato soup on cooler nights.

Cultural Context

While buffalo chicken is rooted in American sports bar culture wrapping it in pizza dough gives it a new twist that bridges comfort food and party snack. It borrows from stromboli and calzone traditions and turns them into something uniquely craveable.

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Frequently Asked Questions About Recipes

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works well and saves time. Simply shred it before mixing with buffalo sauce.

→ How do I keep the filling from leaking?

Seal both ends of the dough log tightly and place seam-side down on the baking sheet to prevent leaks.

→ What sauce can I serve it with?

Ranch, blue cheese dressing, or pizza sauce make great dipping options alongside the bake.

→ Can I adjust the heat level?

Absolutely. Use less buffalo sauce for milder flavor or add a spicier hot sauce for extra heat.

→ How do I know when it's done baking?

The dough should be golden and sound hollow when tapped. Internal temperature should reach 190°F.