I love a good tailgate!
These Buffalo Chicken Pull Apart Roll-ups are just the recipe you need for game day!
It’s a great appetizer that is made in minutes and always a hit. If you love buffalo chicken dip, these will be your new favorite.
If you love Buffalo chicken recipes, make sure to try my Buffalo Chicken Rolls with Blue Cheese Frosting.
- 1 lb ground chicken
- 1 lb ground italian chicken sausage
- ½ cup Frank’s Red Hot Hot Buffalo Wings Sauce
- 1 packet Ranch seasoning packet
- 1 tablespoon EVOO
- 1 small red onion, diced
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounce cream cheese
- 8 ounce blue cheese crumbles
- 1 cup mozzarella cheese, shredded
- 2 tubes Pillsbury Thin Pizza Crust
Heat the olive oil in a large skillet over medium high heat.
Add the ground meat and sauté for 5 minutes and break it up with the back of a wooden spoon. Add all the ranch seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it’s fully cooked and no pink remains.
Once cooked, add ½ cup buffalo sauce and reduce to a simmer. Let simmer for 10 minutes.
In the same skillet, saute the red onion and garlic. Sprinkle the red pepper flakes, salt and pepper. Saute until fragrant, about 1-2 minutes.
Pour onion mixture and cooked meat in a large bowl, stir to combine.
Add the cream cheese to the bowl and mix until well combined.
Place parchment paper on the counter for your workspace.
Unroll one pizza crust dough out onto the prepared parchment paper, I like to work with one at a time.
Spread chicken mixture evenly on dough to within 1/4 inch from sides.
Sprinkle ½ of the blue cheese and ½ of the mozzarella cheese over the chicken mixture.
Starting with one long side, roll up dough; spread a thin layer of ranch dressing along one side to help it seal.
Repeat with the other dough and place both in the refrigerator for one hour or overnight.
Preheat the oven to 400°F and grease a 9 inch springform pan.
Place seam side down on cutting board. Using a sharp knife, cut the roll into 8 equal slices; place cut side down in the prepared pan.
Bake for 25 to 30 minutes or until deep golden brown.
Top with green onions and a drizzle of ranch dressing and if desired, additional Buffalo sauce.