After making several dishes with buffalo sauce for a graduation party, I was inspired to create a brand-new recipe centered on that bold, tangy flavor. I had a roll of phyllo dough in the fridge, so I wrapped spicy buffalo chicken in a light, flaky crust and added classic buffalo accompaniments—blue cheese, shredded carrots, and pepperoncinis—for crunch and tang.
The finished rolls are golden and crisp on the outside, with a balanced interior of heat, creaminess, and texture. They’re easy to assemble and versatile: serve them whole as a mains course or cut them into bite-sized pieces for a party platter.
Buffalo Chicken Phyllo Rolls
Summary: Light, flaky phyllo dough surrounds shredded buffalo chicken, shredded carrots, sliced pepperoncinis, and blue cheese crumbles for a crunchy, creamy, and spicy roll. Serve with blue cheese dressing for dipping.
Ingredients
- 20 sheets phyllo dough
- 1/4 cup olive oil
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup shredded carrots
- 1/2 cup pepperoncinis, sliced
- 1/4 cup blue cheese crumbles
- 1/4 cup blue cheese dressing (optional, for dipping)
Yield & Timing
- Servings: 6 rolls
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Author: Whitney Bond
Instructions
- Preheat the oven to 400°F (200°C).
- Separate the phyllo dough into two stacks of 10 sheets each. Keep the sheets covered with a damp towel while you work to prevent them from drying out.
- Brush each sheet of phyllo lightly with olive oil, stacking and brushing as you go so the entire stack is oiled and flexible.
- In a medium bowl, combine the shredded cooked chicken with the buffalo sauce until evenly coated.
- On each stack of phyllo, divide the chicken mixture into three equal small sections placed across the middle of the stack.
- Top each chicken portion with shredded carrots, sliced pepperoncinis, and blue cheese crumbles.
- Slice the phyllo stack between each section so you have three filled rectangles per stack.
- Fold the short sides of each rectangle over the filling, then fold the remaining two sides toward the center. Flip the roll seam-side down and brush the top with olive oil.
- Repeat until you have six sealed rolls in total.
- Place the rolls on a baking sheet and bake at 400°F for 15 minutes, or until the phyllo is crisp and golden brown.
- Remove from the oven, slice in half if desired, and serve warm with blue cheese dressing on the side for dipping.
Serving Suggestions & Notes
These rolls are excellent served as a casual dinner with a simple salad or as a party appetizer. To make bite-sized hors d’oeuvres, double the recipe, cut the finished rolls into smaller pieces, and arrange them on a platter with toothpicks. The recipe scales easily—use the ingredient proportions listed to increase or decrease the yield.
Make-ahead and storage: you can prepare the filled rolls and refrigerate them covered for a few hours before baking. Bake just before serving for the crispest texture. Leftovers keep in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through to help maintain flakiness.
Substitutions and variations: if blue cheese is too strong, swap in crumbled feta or a milder ranch-style crumble. For a milder heat level, reduce the buffalo sauce or mix it with a little mayonnaise or Greek yogurt. For a vegetarian option, substitute shredded roasted cauliflower or chickpeas for the chicken and adjust the buffalo sauce to taste.
Nutrition Facts (per roll)
- Calories: 383 kcal (approximately)
- Carbohydrates: 35 g
- Protein: 18 g
- Fat: 18 g
- Saturated Fat: 4 g
- Cholesterol: 39 mg
- Sodium: 1137 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 1880 IU (approx.)
- Vitamin C: 9.2 mg
- Calcium: 55 mg
- Iron: 2.8 mg
These rolls balance spicy, creamy, and crunchy elements in a delightful handheld package. They’re perfect for game-day gatherings, casual dinners, or any occasion that calls for bold flavors and flaky pastry. Double the batch if you’re serving a crowd—everyone will want a second roll.
