Buffalo Chicken Puffs

My Buffalo Chicken Spaghetti is one of our favorite meals. We all love the creamy texture and the spicy bite. It’s the same reason why we love the dip that recipe was based off of. I wanted to take that same taste and come up with another option. And since we love appetizers and finger food, I thought that would be a good way to go.

These Buffalo Chicken Puffs would make a perfect addition to a line-up of appetizers on Superbowl Sunday. Although we don’t usually do much for the Superbowl, our family does watch the game (and those commercials!) and we try to make it a fun event for everyone. Serving up a big spread of appetizers is my favorite way to do that.

Do you entertain for the Superbowl or watch it while munching on some snacks and apps? It will be here before we know it! These days just seem to be flying by, at least for me!

Buffalo Chicken Puffs

  • 3/4 c. warm water
  • 2 t. yeast
  • 2 t. sugar
  • 1/4 c. oil
  • 1/2 t. salt
  • 2 – 3 c. flour
  • 1/2 lb. boneless, skinless chicken breasts (or any other cut of chicken you prefer)
  • Salt and pepper
  • 4 oz. cream cheese, softened
  • 1/4 c. hot sauce or buffalo wing sauce, more or less to taste
  • 2 T. butter
  • For serving: Celery sticks and Ranch or Bleu Cheese dressing, if desired

+ 1 hour rising time Pour the warm water into a large mixing bowl and stir in the yeast and sugar. Let sit until foamy, about 3-5 minutes. Stir in the oil, salt and 1 cup flour until combined. Continue adding and mixing in the flour until dough is smooth and no longer sticky. Knead (or beat with a dough hook in a mixer) for an additional minute. Cover and let rise for one hour.

+ 10 – 30 minutes cooking time Season the chicken with salt and pepper to taste. Cook in the microwave until fully cooked, about 8-10 minutes. Or, bake in a 375 degree oven for 20-30 minutes, until fully cooked. Cool completely and refrigerate until using.

Beat together the softened cream cheese and hot sauce until smooth. Cube or shred the cooled chicken and stir in to the cream cheese mixture. Adjust the amount of hot sauce used per your tastes. Refrigerate until using.

Roll out the dough on a well floured surface. Cut into circles with a small biscuit cutter or juice glass. Place about a teaspoon of the buffalo chicken filling in the center of each circle and fold the dough over to close. Press to seal lightly. Place the finished puffs on a baking sheet.

+ 15-20 minutes baking time Melt the butter and brush over each puff. Bake at 375 degrees for 15 – 20 minutes, until lightly golden brown. If desired, serve with celery sticks and Ranch or Bleu Cheese dressing for dipping.

I used my favorite pizza crust recipe for the dough, but I think these would also taste great made with my homemade crescent roll recipe. Or if you’re in a big hurry, I’m sure a can of crescents, pizza dough or biscuits would work too.

6 thoughts on “Buffalo Chicken Puffs

  1. We are not big football fans in our house. We do watch the superbowl. Well, I watch the commercials and knit during the game because I really have no clue what’s going on. I usually make chili and buffalo wings to eat every year.

  2. Mmm…this is going to make the stalking worse. Thanks for coming by the site. I’m so glad you like the conversions. I think I was just to addicted to the Broccoli Chicken Rolls to not want to put the casserole inside the rolls. My brain can’t handle eating it with a fork anymore. 🙂

    This one sounds delicious. I’m sure it will pop up over in the veggie zone eventually. Thanks!

    Kristi @
    Veggie Converter

  3. I am hosting a House Party for Philadelphia cooking creme and I would like to borrow your recipe changing the cream cheese with the cooking creme. I am wondering if it would be ok to share recipe with my guests giving credit to you and your blog?

    Thank you in advance,
    Tina

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