How cute are these.
Some ideas are born out of necessity. In other words, it was necessary that I do something with these rolls because they were about to go bad. I had really good intentions when I bought them, but just didn’t get around to doing said intentions.
But, maybe it was meant to be. If you’re a buffalo chicken fan, you’ll appreciate these. I hollowed out little crusty water rolls, filled them with buffalo chicken dip and put them in the oven just long enough to be amazing. This dip is luscious, not only because of the cream cheese, but I also used this new stuff called Elli Quark, which is a spoonable cheese.
It’s kinda like yogurt, but it’s not, and without the weird yogurty aftertaste. They have 12 different flavors (sea salt caramel!) and deliver to your door. If you haven’t tried it, you should. As far as the chicken, you could use chopped chicken breasts or thighs, but for this I put some breaded buffalo chicken strips in the oven and shredded them in my KitchenAid. Then I threw in the rest of the ingredients. I guess I just wanted some extra crunchy buffaloness.
And, of course, y’all know there’s Moore’s Buffalo Sauce all up in there.
What I loved about these is the fact that after scooping the dip out, you’re left with a crunchy mini bread bowl with remnants of buffalo chicken dip.
Here’s your printable-