Buffalo Chicken Roll

By eaglezfan6

Ingredients

• 1 lb skinless, boneless chicken breast halves
• 1 tbsp vegetable oil
• 3 medium carrots, thinly bias cut
• 3 stalks celery, thinly bias cut
• 4 oz blue cheese crumbled
• 1/2 cup bottled barbecue sauce
• 1/2 tsp bottled hot pepper sauce
• 1 13.8 oz package refrigerated pizza dough

Preparation

Step 1

Preheat oven to 375. Line 15x10x1 inch baking pan with parchment paper.

In a large skillet cook chicken in hot oil over medium heat for 6 minutes. Meanwhile, set aside a few of the carrot and celery slices and a small amount of the cheese for garnish. turn chicken. Add remaining carrots and celery to skillet. Cover. Cook 6 to 8 minutes more or until chicken reaches 170 degrees and vegetables are crisp-tender. Let cool slightly, then pull chicken into shreds using two forks. In large bowl combine shredded chicken, cooked carrots and celery, 1/3 cup of the barbecue sauce, and hot pepper sauce.

Unroll pizza crust and cut in 4 rectangles about 4x6 inches each. Divide chicken mixture among rectangles, leaving a 1 inch space on each long side. Sprinkle with remaining cheese. Bring long sides of dough up over filling, pinching to seal seam. Place rolls, seam sides down, in prepared baking pan.

Bake uncovered, 27 to 30 minutes or until golden brown, brushing with barbecue sauce the last 5 minutes of baking. To serve, sprinkle with reserved carrots, celery, and cheese. Makes 4 rolls.