The old community center kitchen had seen better days – scratched countertops, mismatched baking sheets, and a fridge that groaned louder than the gym floorboards. But on Saturday afternoons, that place transformed.
I volunteered to teach a cooking class for teens, mostly kids from around the neighborhood looking for something to do besides scroll through their phones. That week’s theme was “comfort food with a kick,” and I brought in what I had on hand, shredded chicken, pizza dough, and a couple of bottles of buffalo sauce leftover from a church picnic.
We stood around the prep table, rolling out dough and arguing over whether mozzarella or cheddar was superior (I said both). A few kids had never made anything from scratch before, and watching their faces light up as they filled and rolled the dough reminded me why I keep coming back. One of the boys carefully pinched the ends shut like folding a letter, then asked if he could sprinkle on extra cheese “for good luck.”
The smell that filled that cramped kitchen as it baked, tangy, buttery, and sharp with cheddar, had every kid hovering by the oven. By the time we sliced it up and served it with ranch for dipping, they were already asking if we could make it again next week. The recipe of Buffalo Chicken Cheese Bake is simple, full of flavor, and just the thing to turn a quiet afternoon into something everyone remembers.
Short Description
A flavorful stuffed bake featuring buffalo chicken, gooey mozzarella and cheddar, all rolled in pizza dough and baked golden—perfect for sharing with friends, parties, or weeknight family dinners.
Key Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 tsp olive oil
- 1 pizza dough, defrosted in refrigerator overnight
- 8 oz shredded mozzarella cheese
- 8 oz shredded cheddar cheese
- ½ cup buffalo wing sauce, divided
- ¼ cup ranch dressing
Tools Needed
- Large mixing bowl
- Rolling pin
- Baking sheet (non-stick or greased)
- Pastry brush (optional)
- Sharp knife
Cooking Instructions
Step 1: Preheat Oven
Preheat your oven to 425°F (220°C). Position rack in the center.
Step 2: Prepare Buffalo Chicken
In a bowl, toss shredded chicken with ¼ cup buffalo wing sauce. Add ranch dressing and remaining wing sauce, stirring until ingredients are fully combined.
Step 3: Roll Out the Dough
Lightly flour a surface and roll the defrosted pizza dough into a long rectangle, about 12×8 inches.
Step 4: Layer the Filling
Spread the buffalo ranch chicken mixture evenly across the dough, leaving a ½-inch border. Top with shredded mozzarella and cheddar cheeses.
Step 5: Form the Log
Carefully roll the dough from one long side into a tight log. Pinch and seal both ends to prevent filling leaks. Place seam-side down on a prepared baking sheet.
Step 6: Bake Until Golden
Bake for 30 minutes, or until the crust is deeply golden and cheese oozes at the seams. Use a meat thermometer to ensure internal temperature reaches 165°F.
Step 7: Rest and Slice
Allow the stromboli to rest 5–10 minutes before slicing—this helps the filling settle and keeps the slices neat. Serve with pizza sauce, ranch, or blue cheese dressing for dipping.
Tip: If the dough resists rolling, let it rest for 5 minutes before trying again.
Why You’ll Love This Recipe
Flavor Explosion: Creamy ranch and tangy buffalo chicken wrapped in cheesy goodness and soft, golden dough.
Quick and Easy: Minimal prep, one roll, and bake—less than 10 minutes hands-on time.
Versatile: Ready for casual dinners, party appetizers, or game-day snacks.
Make-Ahead Friendly: Assemble in advance, refrigerate, and bake when you’re ready.
Crowd-Pleasing: A hit with kids and adults alike—cheesy comfort with just the right buffalo kick.
Mistakes to Avoid & Solutions
Unsealed dough edge: Filling may seep out.
Solution: Pinch seams tightly and flip seam-side down on the baking sheet.
Topping overrun: Cheese overflows during baking.
Solution: Keep cheeses away from edges by a ½-inch margin before rolling.
Dry crust: Overbaking can result in dry dough.
Solution: Bake until golden but watch the timer; remove at first crackle.
Soggy bottom: Dough may stick or remain damp.
Solution: Use parchment paper or lightly oil the sheet. Rotate halfway through baking for even crisping.
Serving and Pairing Suggestions
Serve sliced on a platter with dipping sauces such as ranch, blue cheese, or marinara.
Pair with crunchy carrot and celery sticks to balance heat.
Add a crisp side salad or creamy coleslaw to round out the meal.
Perfect for buffet-style service, casual dinner plates, or party finger food.
Storage and Reheating Tips
Store: Wrap cooled slices in foil or container; refrigerate for up to 3 days.
Reheat (Oven): Bake at 375°F for 8–10 minutes to revive crispiness.
Reheat (Air Fryer): 350°F for 3–5 minutes for a crunchy exterior.
Reheat (Microwave): If time is tight, microwave 30 seconds, though may lose crunch.
FAQs
1. Can I use premade rotisserie chicken?
Yes — it’s perfect for saving time and blending easily with sauces.
2. What’s the best dough alternative?
Use crescent roll sheets or puff pastry for lighter, flakier versions.
3. How spicy is it?
Mild to medium; adjust the buffalo sauce to match your heat tolerance.
4. Can this be frozen?
Absolutely—freeze after baking or before. Wrap tightly and thaw in the fridge before reheating.
5. How do I prevent the interior from being too saucy?
Drain excess sauce from the chicken before mixing. Use a slotted spoon if needed.
Tips & Tricks
Let the dough rest before rolling for easier handling.
Add chopped green onions or cilantro after baking for a fresh lift.
Brush the crust with melted butter or garlic butter for shine and extra flavor.
Use parchment paper for simpler cleanup and crispier bottoms.
Slice with a serrated knife to avoid dragging the cheesy interior.
Recipe Variations
Spicy Jalapeño Ched: Add ½ cup chopped jalapeños and pepper jack cheese for extra kick.
BBQ Ranch Twist: Replace buffalo sauce with barbecue sauce, and add diced cooked bacon to the chicken mix.
Veggie Boost: Fold in sautéed bell peppers, spinach, or mushrooms with the chicken.
Philly Style Plug-In: Swap chicken for thinly sliced roast beef and cheddar with sautéed onions and peppers.
Final Thoughts
That day in the community center stayed with me more than I expected. Watching those teens proudly plate their Buffalo Chicken Cheese Bake and call over their friends to taste what they’d made well, it reminded me that food isn’t just about feeding people. It’s about teaching, connecting, and creating memories that last longer than the leftovers.
I’ve since made this bake for family dinners, potlucks, and even once during a snowstorm when we needed a little heat in the house. Each time, it delivers exactly what it did that Saturday—crunch, spice, cheese, and smiles.
Buffalo Chicken Cheese Bake
Print ThisIngredients
- 2 cups cooked chicken, shredded or diced
- 1 tsp olive oil
- 1 pizza dough, defrosted in refrigerator overnight
- 8 oz shredded mozzarella cheese
- 8 oz shredded cheddar cheese
- ½ cup buffalo wing sauce, divided
- ¼ cup ranch dressing
Instructions
Step 1: Preheat Oven
Set oven to 425°F (220°C); position rack in the center.
Step 2: Mix Chicken Filling
Toss chicken with ¼ cup buffalo sauce, then mix in ranch and remaining sauce.
Step 3: Roll Dough
Roll out pizza dough on a floured surface into a 12×8-inch rectangle.
Step 4: Add Filling
Spread chicken mixture over dough, leaving a ½-inch border. Top with mozzarella and cheddar.
Step 5: Shape and Seal
Roll tightly into a log, seal edges, and place seam-side down on a greased baking sheet.
Step 6: Bake
Bake for 30 minutes, until crust is golden and internal temp hits 165°F.
Step 7: Rest and Serve
Let rest 5–10 minutes. Slice and serve with pizza sauce, ranch, or blue cheese.
