Buffalo Chicken Bites

If you love Buffalo Chicken flavors (read: spicy hot sauce blue cheese chicken concoction), you’ll love these.

If you don’t, well…you probably won’t. It’s as simple as that.

Starting with this buttery, chewy, unrighteously delicious pretzel dough, the creamy and spicy buffalo chicken mixture makes it’s home inside the rolled up dough and bakes to golden, bubbly, cheesy, spicy goodness.

Buffalo Chicken Bites

I tell you what, I’m pretty convinced after these last two weeks of appetizers that I could eat nearly anything rolled up in bacon, stuffed in wonton cups, or sandwiched in this pretzel dough.

These bite-sized buffalo chicken bites are divine dipped in ranch or blue cheese dressing and are a veritable mouthful of pretzel-loving, buffalo chicken heaven.

Click HERE to see all of this year’s Sugar Rush Reinvented recipes. The sweet Sugar Rush recipe is highlighted below!

Buffalo Chicken Bites

Yield: Makes about 2 dozen

Buffalo Chicken Bites

Note: This recipe makes use of already cooked chicken, so plan ahead!

Ingredients

  • 1 1/2 cups cooked, finely diced chicken
  • 8 ounces cream cheese, light or regular, softened to room temperature
  • 1/4 cup blue cheese crumbles
  • 1/4 cup shredded sharp cheddar cheese
  • 2 tablespoons hot sauce (more or less to taste)
  • 1 recipe pretzel dough
  • 2 tablespoons butter, for brushing

Directions

  1. Make the pretzel dough according to the recipe. As it is rising in the bag, prepare the filling by combining all the ingredients together in a medium bowl, stirring well to combine.
  2. Line a rimmed baking sheet with parchment and lightly spray the parchment paper with cooking spray. Set aside. Preheat the oven to 475 degrees F.
  3. When the pretzel dough is ready to roll out, split it into two sections. Working with one section at a time, press or roll the dough into a long, thin rectangle - about 12-inches by 4-inches or so. Spread half of the chicken filling on the lower third of one of the long edges. Roll the dough tightly, cinnamon roll style, pressing the seam to seal well. Cut the dough into about 1 1/2-inch pieces and place on the prepared baking sheet, about 1 inch apart. You can place them cinnamon roll style (with the filling facing up) or you can place them so that one of the dough edges is on the baking sheet and the other is topside up (so the filling sides are both facing outward).
  4. Bake the buffalo bites for 8-10 minutes, until they are golden brown and the filling is bubbly and hot. Brush the hot bites with the melted butter. Let them cool for 5-10 minutes. Serve warm with ranch or blue cheese sauce for dipping, if desired.
http://www.melskitchencafe.com/buffalo-chicken-bites-sugar-rush-reinvented-9/

Recipe Source: from Mel’s Kitchen Cafe

23 Responses to Buffalo Chicken Bites

  1. Kim in MD says:

    I love buffalo chicken anything! I’ve turned this flavor combination into a hot dip, a pasta, a pizza and a pick up appetizer served in Scoops! I bet these are to die for! Oh, and Mel…I bet we could bake this flavor combination in wonton cups, too! ;-)

  2. Mary says:

    This is a great idea and these buffalo bites sound delicious. This is my first visit to your blog, so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll be back. I hope you have a great day. Blessings…Mary

  3. Jocelyn in Idaho says:

    All I can say is mmmmmm

  4. JoAnn says:

    I think this is an awesome idea, having a savory recipe as part of the Sugar Rush! I’m making it and reporting back! *salutes*

  5. amy @ uTryIt says:

    These look and sound tempting and super delicious. I can imagine myself popping these goodies in the mouth, one after one….

  6. Mariann says:

    Man alive, do I wish we were going to be at your New Year’s Eve Party. It’s going to be good…

  7. These look fantastic and easily addicting!

  8. Michelle Barber says:

    Mel I love every dough recipe you have and am close to mastering the texture and rising on all of them. But I will admit that I stink at shaping. Seriously. My chicken pillows tasted like heaven but looked far from the perfectly round babies you had. And I’m at a loss for how to shape these bites when I make them tonight. And so I think your resolution should be venturing into the world of….YouTube. For the visual learner ;)

    All the best and Happy Holidays my dear cyber friend!

  9. Deanna says:

    Love…love…love the pretzel bites so I have to try this. So do you skip the baking soda water wash with this?

  10. Mel says:

    Deanna – I skipped the soda wash but you could include that step if you wanted!

  11. Cammee says:

    I am absolutely positive this will be my 14 year old son’s new favorite food. I will keep you posted…

  12. Kate says:

    Late question–can you prepare these ahead of time and bake later? Or is it best to just plan to reheat them if I have to prepare them early?

  13. Mel says:

    Kate – you could probably get away with prepping them early and baking them later – you just don’t want them to rise too much before baking. They should be dense and chewy. Reheating would be a good option, too.

  14. I like the sound of these buffalo chicken bites!

  15. Maggie says:

    This evening is the second time I’ve made these, with a little buffalo flavored Shake ‘n’ Bake instead of hot sauce, and they’re a big hit. Hopefully I made enough for our church party to survive the onslaught of “taste-testing” before we get there!

  16. [...] Buffalo Chicken Chowder from Closet Cooking Buffalo Chicken Wontons from Baked By Rachel Buffalo Chicken Bites from Mel’s Kitchen Cafe Buffalo Chicken Cheeseball from What’s Cookin’ Chicago [...]

  17. Soozan says:

    Made this tonight with your basic pretzel recipe, but realized at the last minute that my cream cheese had dried up! In the end, made it with plenty of cotija, a little mozzarella, oregano, salt, pepper and smoked paprika (dough brushed w/ olive oil) and it was AMAZING. Thanks for the recipes and inspiration!

  18. vicki in BC says:

    I have been following your blog for a week or so now and have made several of your absolutely fantastic recipes. I tried this one last night for friends, but it was too hot to cook it in the pretzel dough in my kitchen, so I made tortilla pinwheels and my hubbie put them on the bbq. They were a big hit with all of us! I finished the dinner with Tutu’s lemon ice cream and blueberry sauce – it doesn’t matter what else I made, those two were the hits of the night! Thanks!

  19. Lisa says:

    I tried these today and they were yummy!! I think they are similar in taste to the crispy chicken wraps (which I make several times a month). I forgot the hot sauce until right before I put them in the oven so I brushed it on the sides and bottom; it worked great (though it made my kitchen a little smokey). I also think it needs twice as much blue cheese as I could hardly taste it. I will definitely be making these again! Thanks for the awesome recipes :)

  20. Becky Harden says:

    Can you make these early, bake them and then freeze them? I have a party in about 3 weeks and I want to get an early start on the food.

    • Mel says:

      Becky – sure. But you could also make them, shape them and then freeze them – then bake from frozen. I’d probably do that instead so they taste a bit more fresh.

  21. Amy says:

    Don’t have yeast for dough, don’t have crescent rolls, but would still like to make this…have phyllo dough in frig…maybe I could use that…somehow?

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