Buffalo Chicken Bake Casserole (Printer-Friendly)
Spicy chicken, ranch, and cheese baked in pizza dough for a craveable, gooey main everyone will enjoy.
# What You’ll Need:
→ Filling
01 -
2 cups cooked shredded rotisserie chicken
02 -
1/2 cup buffalo wing sauce, divided
03 -
1/3 cup ranch dressing
→ Dough and Cheese
04 -
1 (16-ounce) package pizza dough, at room temperature
05 -
1 cup shredded mozzarella cheese
06 -
1 cup shredded sharp cheddar cheese
07 -
1 tablespoon all-purpose flour, for dusting
→ For Baking
08 -
1 tablespoon olive oil (optional, for brushing)
# Steps to Make This:
01 -
In a mixing bowl, toss the shredded rotisserie chicken with 1/4 cup buffalo wing sauce until thoroughly coated. Set aside to absorb flavors.
02 -
Whisk together the ranch dressing and remaining 1/4 cup buffalo wing sauce in a separate bowl until smooth and combined.
03 -
Lightly dust a clean surface with flour. Roll out the pizza dough into a roughly 12 x 15 inch rectangle. Rest the dough for 5 minutes if it springs back, then continue rolling for an even thickness.
04 -
Spread the buffalo-ranch mixture evenly over the dough, leaving a 1-inch border around the edges. Distribute the buffalo chicken evenly over the sauce. Sprinkle the mozzarella and sharp cheddar cheeses over the chicken.
05 -
Starting from one long side, roll the dough tightly to encase the filling. Pinch the seam and both ends firmly to seal and prevent leakage during baking.
06 -
Transfer the roll seam-side down onto a greased or parchment-lined baking sheet. Brush the top with olive oil if desired for extra color. Bake in a preheated 425°F oven for 30 minutes, or until golden brown and hollow-sounding when tapped.
07 -
Remove from oven and let rest at least 5 minutes to allow the filling to set. Using a sharp serrated knife, slice gently with a sawing motion into portions for clean servings.
# Additional Notes:
01 -
Allow the bake to rest before slicing to prevent the cheese and filling from spilling out and to achieve neat pieces.
02 -
Freeze the unbaked roll for up to three months for future meals—thaw overnight and increase baking time as needed.