Friday, May 25, 2012

Boys Night Out - Buffalo Chicken Rollups




Boy's Night Out.
Tanner
A few weeks ago my friend Bo invited me over for dinner with his son, Tanner and one of his friends. We had a great time. Bo made Grilled Shrimp seasoned with chili, seared Ahi Tuna and Prosciutto wrapped Asparagus. I brought the makings for Buffalo Rollups. Bo is an excellent cook and it was a lesson watching the way he seasoned perfectly. He created a sauce or marinade complimenting every item. The entire meal consisted of finger food and beer. Good times. (and Corona)

Buffalo Rollups.

These are easy and a great recipe to teach your kids, as a matter of fact the hands in the picture belong to 14 year old Tanner Rivera he was nervous but he did ALL the work and ate almost all the roll ups :) This is something he will be able to make for the rest of his life.

I was really impressed with this recipe, This is one of those treats that you serve and everyone will be asking how you made them. I found this recipe on Pinterest under the title Buffalo Chicken Cupcakes. But seriously, is everything formed in a cupcake pan really a cupcake?

The instructions I found also included a recipe on how to make pizza dough, but for something this simple I opted for the pre-made stuff in the refrigerated biscuit section.












Recipe by Glenn Cazenave
Prep time: 10
Cook time: 15-18
Yield: 10
Ingredients
  • 1 roll refrigerated Pizza Dough
  • 1 Onion
  • 1/2 cup Franks Red Hot Wing Sauce
  • 1 Chicken Breast (skinless boneless)
  • 2 cups Shredded Mozzeralla
Cooking Directions
  1. Dice the onion and saute until clear, about 3 minutes in a teaspoon of oil.
  2. Slice and dice chicken breast and add to onion. Stir and cook chicken until done.
  3. Add the Wing sauce and cook for another 5 minutes.
  4. Let mixture cool completely. (important)
  5. Unroll and flatten Pizza Dough. Don't worry about any holes that form as you stretch the dough because you will be rolling this together.
  6. Cut the dough into halves, for easier handling.
  7. Cover each half of the dough completely with the Mozzerella Cheese.
  8. Evenly cover the cheese with the chicken mixture.
  9. Taking the shorter side of the dough, roll all the way to the other side. This will be wet but don't worry.
  10. Repeat with second roll.
  11. Cut rolls into 1.5 or 2 inch sections and place into nonstick or pregreased cupcake pans.
  12. Bake for 15-18 minutes (cheese will be bubbly.)
  13. Serve with Ranch dressing on the side.

Buffalo Chicken Rollups
  


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