Ingredients:

  • 1 lb rotisserie chicken, shredded and skin removed
  • 0.5 cup buffalo sauce
  • 4 oz cream cheese, softened to room temperature
  • 0.25 cup ranch or blue cheese dressing
  • 2 stalks green onions, thinly sliced
  • 1 pack (12 count) Hawaiian sweet rolls
  • 2 cups mozzarella or monterey jack cheese, freshly shredded
  • 0.25 cup blue cheese crumbles
  • 3 tbsp unsalted butter, melted
  • 0.5 tsp garlic powder
  • 0.5 tsp dried parsley
  • 1 tsp honey

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, emulsify the filling by folding the shredded chicken with buffalo sauce, softened cream cheese, and dressing until a thick, uniform orange sauce coats the protein.
  3. Use a large serrated knife to slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half into the baking dish.
  4. Create the moisture barrier: Sprinkle 1 cup of the shredded mozzarella or Monterey Jack over the bottom bun layer.
  5. Spread the shredded buffalo chicken mixture evenly over the cheese layer, then top with the remaining shredded cheese, blue cheese crumbles, and sliced green onions.
  6. Place the top bun slab over the filling. In a small bowl, whisk together the melted butter, garlic powder, dried parsley, and honey.
  7. Using a pastry brush, apply the Maillard Reaction Butter Glaze evenly over the tops of the rolls.
  8. Cover the dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and the tops have a golden mahogany crust.