Buffalo Chicken Mini Bread Bowls - Perfect Super Bowl Appetizer
These Buffalo Chicken Mini Bread Bowls are the ultimate game-day bite. They're crispy on the outside, creamy and spicy on the inside, and perfect for Super Bowl parties and easy entertaining.
Equipment
- half-sheet pan lined with parchment paper
- Bread Knife
- Melon baller
- 1 tablespoon cookie scoop
Ingredients
Mini Bread Bowls
- 1 pound frozen bread dough loaf, thawed (See Tip 1)
Buffalo Chicken Filling
- 4 ounces cream cheese, room temperature
- ¼ cup (2 ounces) Buffalo sauce (See Tip 2)
- 1 tablespoon (0.5 ounce) unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 2 cups (10 ounces) finely chopped cooked chicken (See Tip 3)
- ¾ cup (3 ounces) shredded extra-sharp cheddar cheese, divided (See Tip 4)
- Sliced green onion tops for garnish (optional)
Instructions
Mini Bread Bowls
- Cut the thawed bread dough into 12 pieces (1 ⅓ ounces each). Form into tight balls, pinching the seams. Place seam side down on a parchment-lined baking sheet. Cover with a lightly floured piece of parchment paper; let sit for 10 minutes.
- After 10 minutes, preheat the oven to 375°F.
- Remove the parchment paper; bake in the preheated 375°F oven for 20 minutes, or until lightly browned. Remove from the oven and cool completely.
- Slice a thin “lid” from the top of each roll with a bread knife. Use the large end of a melon baller to cut around the inside, then gently scoop out the interior by hand, leaving sturdy walls and a solid base. Use the lid and the inside for another purpose. (See Tip 5)
Buffalo Chicken Filling
- In a medium bowl, beat together the cream cheese, Buffalo sauce, melted butter, garlic powder, salt, and pepper until smooth and creamy. (See Tip 6)
- Add the chicken and ½ cup of the shredded cheese; stir to combine.
Assemble and Bake
- Preheat the oven to 375°F
- Using a 1-tablespoon ice cream scoop, add the filling to each bread bowl, mounding it slightly on the top. Sprinkle about ½ teaspoon of the reserved cheese on top.
- Bake in the preheated 375°F oven for 10 to 15 minutes, until the filling is hot and the cheese is melted. If desired, broil for an additional 1 to 2 minutes to lightly brown the top (watch closely).
- If desired, garnish with chopped green onion tops and additional Buffalo sauce on the side.
- Yield: 12 Buffalo Chicken Mini Bread Bowls (See Tip 7)
Video
Tips/Notes
- I used Rhodes frozen bread dough, thawed for 2 hours before forming into rolls. I would recommend against using frozen rolls. They are formulated differently from the bread dough and are likely to split during baking.
- I used Frank's Red-Hot Wings Buffalo Sauce.
- I used rotisserie chicken, finely chopped, in this recipe.
- It's best to shred your cheese rather than using pre-shredded cheese. The reason is that pre-shredded cheese contains additives that can inhibit its melting.
- The mini bread bowls can be made in advance for up to a day. Store them either at room temperature or in the refrigerator in a Ziploc bag.
- The Buffalo chicken filling can be made a day in advance. Cover and refrigerate.
- Leftovers, if any, can be reheated in a 350°F oven for 10 to 15 minutes or until heated through.
Nutrition
Calories: 202kcalCarbohydrates: 19gProtein: 11gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 40mgSodium: 535mgPotassium: 89mgFiber: 1gSugar: 0.4gVitamin A: 231IUVitamin C: 0.002mgCalcium: 63mgIron: 0.1mg
Tried this recipe? Add me to Google's Preferred Sources above.
