Buffalo Chicken Roll

By draingal

If you enjoy lots of heat, choose a spicy bottled barbecue sauce or add a bit more hot pepper sauce.

Prep 30 min. Bake 27 min.
Cook 12 min. Oven 375℉

Each serving 574 cal, 17 g at, 87 mg chol, 1,399 mg sodium, 63 g carb, 3 g fiber, 41 g pro.

Ingredients

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

Preparation

Step 1

1. Preheat oven to 375℉. Line 15x10x1-inch baking dish with parchment. Set aside.
2. In 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℉ and vegetables are crisp-tender. Let cool slightly, then pull chicken into shred using two forks. In large bowl combine shredded chicken, cooked carrots and celery, 1/3 cup of the barbecue sauce, and hot pepper sauce.
3. 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.
4. 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.