Description
Spicy buffalo chicken sliders baked with cheese on sweet rolls — perfect for appetizers, lunch, or game day.
Ingredients
- 7 tablespoons butter, divided (3 Tbsp + 4 Tbsp)
- ¾ cup buffalo sauce
- 3 cups shredded chicken
- 1 package Hawaiian rolls (slider‐sized rolls)
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup blue cheese crumbles
- 2½ tablespoons ranch seasoning (from a ranch dressing seasoning packet)
Instructions
- Preheat oven to 350 °F (≈ 175 °C). Line a small baking sheet with aluminum foil and spray with cooking spray.
- Slice the Hawaiian rolls in half horizontally and place the bottom half (still connected) on the baking sheet.
- Melt 3 tablespoons of butter together with ¾ cup buffalo sauce; stir until well combined.
- Add the shredded chicken to the sauce mixture and stir until the chicken is evenly coated.
- Spread the buffalo chicken mixture evenly over the bottom half of the rolls. Sprinkle mozzarella, cheddar, and blue cheese over it. Then place the top half of the rolls over it.
- Melt the remaining 4 tablespoons of butter and stir in the ranch seasoning. Brush this butter + ranch mixture over the top of the rolls.
- Bake for 10 to 15 minutes, or until the cheese is melted and the rolls are warmed through. (If the tops of the rolls brown too fast, you may cover loosely with foil.)
- Remove from oven, cut the rolls apart into individual sliders, and serve warm.
Notes
- If stores only have 12‑pack rolls, you may need to buy two packages and use as many rolls as needed.
- Don’t skimp on the butter — it soaks into nooks and crannies and adds flavor.
- Oven temperatures vary; check early to avoid overbrowning.
- Leftovers can be stored in the fridge (2–3 days) or frozen (up to 1 month) in an airtight container.
Nutrition
- Serving Size: 1 slider
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 860 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Protein: 5 g
- Cholesterol: 38 mg
