Buffalo Chicken Appetizer with Puff Pastry
I don’t know when I got on the buffalo chicken train – I mean, I know it’s been a few years – but I’m riding passenger princess on this train. This buffalo chicken appetizer made with puff pastry acts as the perfect savory bake for parties (be that in a group or for one).
Do I watch the Super Bowl? Not really. Do I celebrate the Super Bowl (aka the food portion with all the yummy sweet and salty bites)? Absolutely, I do.
So plate these babies up and be the best host/guest/stranger-who-gets-invited-in, that any party has ever seen.
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BUFFALO CHICKEN APPETIZER
These make for a simple party snack, made even simpler with store-bought puff pastry. We’ll split the dough in half and fill each with our buffalo chicken mixture.
Roll them up and brush with a little eggwash for a crispy finish and serve with your choice of dressing. I’m a blue cheese gal myself, but could also pound these back solo.
Can I bake these rolls upright? You can absolutely bake these with the filling facing the sides, rather than upward. Since the filling is cheesy, it will ooze out a little as it bakes, making it a little less pretty but still delicious.
INGREDIENTS
- Puff pastry: forms the flaky, golden exterior for the rolls
- Cooked chicken: provides the hearty buffalo chicken filling
- Buffalo sauce: adds spicy, tangy flavor to the chicken
- Cream cheese: makes the filling creamy and rich
- Mozzarella: adds melty, cheesy texture
- Salt: enhances overall flavor
- Garlic powder: adds savory depth
- Onion powder: complements the garlic and boosts flavor
- Egg: brushed on for a golden, glossy crust
- Green onions: garnish that adds color and mild onion flavor
- Ranch or blue cheese dressing: optional dipping sauce for creaminess
Do I need to brush the pastry with egg wash? The egg wash gives the puff pastry a golden, crispy crust once baked. Without it, your pastry will simply be a little paler.
HOW TO MAKE THIS BUFFALO CHICKEN APPETIZER
Preheat your oven to 400°F and line a baking sheet with parchment paper. This ensures your buffalo chicken puff pastry appetizers bake evenly and don’t stick.
In a bowl, combine chicken, buffalo sauce, and cream cheese, then mix in shredded cheese, salt, garlic powder, and onion powder until smooth. This creates a creamy, spicy filling that’s packed with flavor.
Roll out the puff pastry slightly on a floured surface and cut it in half vertically. Spoon the buffalo chicken mixture down the center of each half, forming it into a cylinder from top to bottom.
Fold one side of the dough over the filling and use beaten egg to seal the edge, then roll the log closed. Repeat with the second log to create two filled puff pastry logs.
Cut each log into 10 rolls about 1 inch wide and place them on the prepared baking sheet. Brush the exposed pastry with egg wash and sprinkle green onions on top for color and flavor.
Bake for 18–20 minutes until the puff pastry is golden and puffed. Let cool slightly, then serve with ranch or blue cheese dressing for a perfect buffalo chicken appetizer.
3 reasons you’ll love this buffalo chicken appetizer
TIPS & VARIATIONS
- If your puff pastry is frozen, take it out and place in the fridge overnight to thaw before assembly!
- Roll up the pastry tightly around the filling before sealing and slicing. This will help with an even bake and cleaner rolls
- You can bake these buffalo chicken appetizers with the filling facing up or out to the side. Since the filling is cheesy, if you bake them with the filling more exposed, it will ooze a little as it bakes.
- For extra pizazz, sprinkle the exposed puff pastry with sesame seeds or additional toppings once you’ve brushed the rolls with egg wash
MAKING AHEAD & STORING
Once shaped, you can store your raw buffalo chicken appetizers in an airtight container before baking. They will keep in the fridge for up to a day and can be stored in the freezer for up to a month.
After baking, store any leftover rolls in a container in the fridge, where they will keep for up to four days. This will depend on when you originally cooked your chicken!
MORE RECIPES TO FEED A CROWD
- Asparagus, Garlic, & Goat Cheese Puff Pastry Twists
- Easy Oreo Dirt Dip from Scratch
- 1 Muffin Batter, Four Flavors
- Hot Fudge Sundae Pop-Tart Bars
- Chocolate Strawberry Puppy Chow
EQUIPMENT YOU’LL NEED
Equipment
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Measuring Cups
- Measuring Spoons
- Knife
- Mixing Bowl
- Spatula
Ingredients
- 1 sheet puff pastry thawed
- 1 cup cooked chicken shredded and finely chopped
- ⅓ cup Buffalo sauce
- 4 oz cream cheese softened
- ½ cup mozzarella
- ¼ tsp salt heaping
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 egg beaten
- 2 tbsp green onions chopped
- Ranch or blue cheese dressing to serve
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, combine chicken, buffalo sauce, and cream cheese. Then mix in the shredded cheese, salt, garlic powder, and onion powder until smooth and evenly coated.
- Roll the puff pastry out slightly on a floured surface to smooth the seams and stretch slightly. Cut in half vertically down the middle
- Spoon buffalo mixture down the middle of each half of the puff pastry. Use your hands to form the filling into a cylinder from the top edge to the bottom edge
- Fold one side of the dough over to cover the middle of the log, gently stretching as needed while making sure the filling is firmly tucked into the dough. Brush some of your beaten egg along the remaining long edge of the dough, and roll the log close (so the brushed portion is now on the inside of the roll). Repeat with the other log
- Cut each log into 10 rolls, roughly 1”-inch wide each. Place 10 rolls on your baking sheet 2 inches apart, with the filling facing up. Brush the exposed pastry along the sides (not the filling) generously with egg wash. Sprinkle the top of the exposed filling with green onions
- Bake for 18–20 minutes, until puffed and golden brown
- Cool for a few minutes before serving with your favorite dressing to dip!
