These buffalo chicken puff pastry appetizers feature a lightly spicy, cheesy chicken filling wrapped in flaky, golden puff pastry and topped with green onions. Perfect for game day, parties, or easy snacking!
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!
