Buffalo Chicken Stuffed Pretzel Rolls

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I had a mad craving for pretzel rolls, and a mad craving for buffalo chicken, so I decided to combine the two!  Check out my pretzel dough recipe here, or you can always stuff the buffalo chicken mixture into pre-made biscuit/croissant/puff pastry dough from the store, if you don't feel like making your own dough.

Shred some cooked chicken, about 1 1/2 cups worth.  I made a double batch so I'd have leftovers

Melt 4 tbs butter in a medium pan; add 1 cup Frank's Red Hot Buffalo Sauce, the chicken, 3/4 cup diced celery, 1/4 cup diced onion, 1 tbs garlic powder, and salt/pepper to taste.

And...cheese. I finished off a bag of shredded mozzarella, then used a bunch of cheddar.  Once everything is incorporated, set aside to cool

Separate your batch of pretzel dough into rounds (or store-bought dough) and roll them out.  Fill each round with the buffalo chicken mixture

It can be a little tricky to avoid making a mess, so I found the easiest way to do this is to cup the dough in your hand, then add the mixture.  Fold part of the dough to the other side and pinch, then work your way down until everything's sealed, like you're making a wonton. Then press the corners inward. Get a little water on your fingers to make the edges stick

That's all there is to it!

If you saw my previous post/are using the pretzel dough recipe, then these next few steps are a repeat.  If you're using dough from the store, than ignore the water bath step.

 Fill a medium pot with water and bring to a boil.  Add 1/4 cup of baking soda.  This is a water bath for dipping your pretzel rolls in, which will allow them to take on that golden brown color after baking later 

Using a wide slotted spoon, add several rolls at a time and boil 1-2 minutes on each side, then remove with the spoon, pat dry with a paper towel, and place on a baking pan lined with parchment paper.  I forgot to put the parchment paper on, and the rolls were difficult to get off after baking, so don't skip this step!!!

Using a pastry brush, slosh on an egg wash to each roll by mixing an egg with about 2 tsp cream, or water.  Bake the rolls 15-17 minutes at 400* or until golden brown

Mmm buffalo chicken!!!

Buffalo Chicken Stuffed Pretzel Rolls

Ingredients:

1 batch pretzel dough

4 tbs butter

1 1/2 cups cooked chicken, shredded

3/4 cup celery, diced

1/4 cup onion, diced

1 cup Frank's Red Hot Buffalo Sauce

1 cup cheddar cheese, more or less to taste

1 tbs garlic powder

Salt and pepper, to taste

1/4 cup baking soda

1 egg (for egg wash--optional)

2 tsp cream (for egg wash--optional)

Directions:

1) In pan, melt butter over medium heat. Stir in sauce, celery, onion, garlic powder, salt/pepper, and chicken.  Once everything is incorporated, set aside to cool.

2) Take your pretzel dough and separate into 9 rounds.  Roll each round out with a rolling pin, fill with some of the buffalo chicken mixture, then pinch the dough closed.  Place the rolls on a pan with parchment paper, cover with a damp cloth or paper towel, and let rise for about 30 minutes.  

4) Once the dough has risen, fill a medium pot halfway with water and bring it to a boil.  Add the baking soda.  Pre-heat oven to 400*.

5) Drop a few rolls into the pot and boil for about 1-2 minutes per side, then pat gently dry with a paper towel and place on the baking pan.

6) At this point, mix an egg with the cream if you want to create an egg wash, then brush the mixture on each roll with a pastry brush.  Sprinkle a little salt on each roll, then bake for about 15-17 minutes until golden brown.