Ingredients:

  • 4 cups Shredded Chicken, cooked
  • 0.5 cup Buffalo Sauce
  • 4 oz Cream Cheese, softened
  • 0.5 cup Ranch Dressing
  • 1.5 cups Shredded Pepper Jack Cheese
  • 12 count Hawaiian Sweet Rolls (1 package)
  • 6 slices Provolone Cheese
  • 4 tbsp Unsalted Butter, melted
  • 1 tsp Garlic Powder
  • 1 tsp Dried Parsley
  • 1 tbsp Honey

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch sheet pan with parchment paper or light grease.
  2. In a large mixing bowl, gently fold together the shredded chicken, softened cream cheese, buffalo sauce, and ranch dressing until combined but still textured.
  3. Using a serrated bread knife, slice the entire block of Hawaiian rolls in half horizontally. Place the bottom slab onto the prepared sheet pan.
  4. Layer the 6 slices of provolone cheese across the bottom buns to create a moisture barrier. Spread the buffalo chicken mixture evenly over the provolone, then sprinkle the shredded pepper jack cheese on top.
  5. Place the top half of the rolls back onto the chicken filling. In a small bowl, whisk together the melted butter, garlic powder, dried parsley, and honey. Brush the glaze generously over the tops of the rolls.
  6. Cover the pan tightly with aluminum foil. Bake for 10-12 minutes to melt the internal cheese and hydrate the chicken.
  7. Remove the foil and bake for an additional 8-10 minutes until the bun tops are a deep mahogany brown and crispy.