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Buffalo Chicken Cheese Bake

A fast and easy game day appetizer featuring spicy, creamy buffalo chicken wrapped in a golden pastry crust and topped with gooey melted mozzarella cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Appetizer, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust & Topping
  • 1 can refrigerated seamless crescent dough 8 oz can
  • 1 cup mozzarella cheese shredded, for topping
  • 1 tbsp butter melted, for brushing
Buffalo Chicken Filling
  • 2 cups cooked chicken shredded
  • 6 oz cream cheese softened to room temperature
  • 0.33 cup buffalo hot sauce like Frank's RedHot
  • 0.25 cup ranch dressing or blue cheese dressing
  • 0.5 tsp garlic powder
  • 0.5 cup mozzarella cheese shredded, for inside the filling

Equipment

  • Large Baking Sheet
  • Parchment paper
  • Large Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the softened cream cheese, buffalo hot sauce, ranch dressing, and garlic powder until smooth.
  3. Fold the shredded chicken and 1/2 cup of shredded mozzarella cheese into the creamy buffalo mixture until well coated.
  4. Unroll the crescent dough sheet onto the prepared baking sheet, stretching it slightly into an even 12x8 inch rectangle.
  5. Spoon the chicken filling down the center third of the dough, leaving a 1-inch border at the top and bottom ends.
  6. Fold the long sides of the dough over the filling to meet in the middle, pinching the seam tightly to seal. Pinch and tuck the ends underneath.
  7. Brush the outside of the dough with melted butter and sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
  8. Bake for 20-25 minutes until the pastry is golden brown and the cheese is melted, bubbly, and slightly caramelized.
  9. Let the bake rest for 5-10 minutes before cutting into thick slices. Serve warm.

Notes

Ensure your cream cheese is completely softened to room temperature before mixing, otherwise your filling will be lumpy.