Buffalo Chicken Roll

  • 1 lb chicken breasts, skinless, boneless, halved
  • 1 tablespoon vegetable oil
  • 3 medium carrots, thinly bias-sliced
  • 3 stalks celery, thinly bias-sliced
  • 4 oz blue cheese, crumbled
  • 1/2 cup bottled barbecue sauce
  • 1/2 teaspoon bottled hot pepper sauce
  • 13.8 oz package of refrigerated pizza dough


  1. Preheat oven to 375 F. Line a 15x10x1-inch baking pan with parchment. Set aside.
  2. In a large skillet:
    1. Cook chicken in hot oil over medium heat for 6 minutes.
    2. Meanwhile, set aside a few of the carrot and celery slices and a small amount of the cheese for garnish.
    3. Turn chicken.
    4. Add remaining carrots and celery to skillet.
    5. Cover and cook 6 to 8 minutes more or until chicken reaches 170 F and vegetables are crisp-tender.
  3. Let cool, then pull chicken into shreds using two forks.
  4. In a large bowl, combine shredded chicken, cooked carrots and celery, 1/3 cup of barbecue sauce, and hot pepper sauce.
  5. Unroll pizza crust and cut into 4 rectangles (about 4×6-inches each).
  6. Divide chicken mixture among rectangles, leaving a 1-inch space on each long side.
  7. Sprinkle with remaining cheese.
  8. Bring long sides of dough up over filling, pinching to seal seam. Place rolls, seam side down, in prepared baking pan.
  9. Bake, uncovered, 27 to 30 minutes or until golden brown, brushing with barbecue sauce the last 5 minutes of baking.
  10. To serve, sprinkle with reserved carrots, celery, and cheese.

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