Buffalo Chicken Puff Pastry Recipes

BUFFALO CHICKEN PUFF PASTRY PINWHEELS

Steps:

• On a lined baking sheet, unfold puff pastry dough.
• In a large bowl, combine shredded chicken, cheddar cheese, butter, hot sauce, and cream cheese.
• Spread buffalo chicken mixture on the entire top of the puff pastry dough.
• Tightly roll up the puff pastry dough and buffalo chicken mixture to form a log. Place log seam-side down on a cutting board and cut into 3/4" slices using a bread knife.
• Place pinwheels on your lined baking sheet. Bake at 400˚for 15 minutes or until puff pastry is golden brown and looks crusty.
• Serve hot. drizzled with ranch dressing or with a side of ranch to dip.

BUFFALO CHICKEN PUFFS

Steps:

• Heat the oven to 375°F. Line a baking sheet with parchment paper.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Cut into 3 (14x4-inch) strips. Cut each strip in half to make 6 (7x4-inch) pieces. Repeat with remaining pastry sheet.
• Cut the chicken strips into 3-inch pieces. Place 1 chicken piece on each pastry strip. Fold the short sides of the pastry to the center over the chicken and roll up like a jelly roll. Press the ends to seal. Place the filled pastries, seam-side down, onto the baking sheet. Reserve the remaining chicken for another use.
• Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with the dressing and celery.
• Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

BUFFALO CHICKEN STROMBOLI

Steps:

• Heat the oven to 400°F. Stir the chicken, cheese and hot sauce in a medium bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
• With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
• Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
• Serving Suggestion: Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.

BUFFALO CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper or silpat.
• In a large bowl mix mix shredded chicken, blue cheese, cheddar cheese, hot sauce and salt and pepper.
• Sprinkle some flour on your work surface and roll out each sheet of puff pastry into a rectangle about 15 inches by 8 inches.Cut each sheet into 6 equal rectangles.
• Add a couple tablespoons of the chicken mixture to each rectangle and fold each rectangle to seal the edges using a fork. Repeat this with remaining puff pastry and chicken.
• Place each puff pastry on the baking sheet and brush with egg wash.
• Bake for 20 minutes or until golden brown, making sure to check during the last 5 minutes, so as not to burn them.
• Serve plain or with a buffalo dip.

BUFFALO CHICKEN CRESCENT PUFFS

Steps:

• Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
• Meanwhile, heat oven to 350 degrees F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
• In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

BUFFALO CHICKEN WELLINGTON

Steps:

• Preheat the oven to 425 degrees F.
• Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
• Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
• Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
• Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
• Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.

WRAPPED BUFFALO CHICKEN BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
• Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon cream cheese mixture into the center of each dough piece. Pull dough over filling and press into other edge of dough; crimp edges together using a fork.
• Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
• Bake in the preheated oven until golden brown, about 15 minutes.

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.